Description
Deep Fried Marshmallow
Ingredients:
20 Jumbo Marshmallows
1 Large Egg
1 cup Pancake Mix
Preparation Steps:
Combine pancake mix and water until smooth.
Dip marshmallows in the beaten egg, then coat with the batter.
Fry in hot oil, turning to ensure even crispness.
Enjoy warm with a caramel drizzle.
The perfect snack for your next party! Share this recipe and spread the sweetness. #CrispyGooeyGoodness
Step-by-Step Guide
Follow these detailed instructions for perfect deep-fried marshmallows every time.
- Pour 2-3 inches of neutral oil (like canola or vegetable) into a heavy-bottomed pot. Heat to 350°F (175°C). Use a thermometer for accuracy.
- In a medium bowl, prepare your batter by combining 1 cup of pancake mix with 3/4 cup of cold water. Whisk until completely smooth with no lumps.
- In a separate small bowl, beat one large egg until uniform.
- Working with one jumbo marshmallow at a time, first dip it fully into the beaten egg, letting excess drip off.
- Immediately submerge the marshmallow into the pancake batter, using a spoon to ensure it’s completely coated.
- Carefully lower the coated marshmallow into the hot oil. Fry for 45-60 seconds, turning once with a slotted spoon, until the exterior is a deep, golden brown and crispy.
- Transfer to a plate lined with paper towels to drain for a minute before serving.
Serving Suggestions
These treats are versatile! Serve them warm on a platter with a bowl of caramel or chocolate sauce for dipping. For a festive twist, roll them in cinnamon sugar immediately after frying. They also pair wonderfully with a scoop of vanilla ice cream, creating a fantastic hot-and-cold dessert.
How-to Summary
Heat oil to 350°F. Coat marshmallows in beaten egg, then dip in a smooth pancake batter. Fry for 45-60 seconds until golden brown and crispy. Drain and serve warm with your favorite drizzle.
Frequently Asked Questions
Can I use mini marshmallows? Yes, but they fry very quickly (15-20 seconds) and can be more challenging to coat. Use a fork or skewer for dipping.
Can I make the batter ahead of time? It’s best made fresh. A batter that sits may become too thick, resulting in a heavy coating.
What if I don’t have a thermometer? Test the oil by dropping a small bit of batter in. If it sizzles and rises to the surface immediately, the oil is ready.
How do I prevent the marshmallow from leaking? Ensure your oil is hot enough. A proper sear creates a seal. Also, avoid overloading the pot, which lowers the oil temperature.
Can I bake these instead? Baking won’t achieve the same crisp texture. For a similar effect, you could try roasting marshmallows and then rolling them in a crumb coating.
Common Mistakes to Avoid
- Oil Temperature is Wrong: Oil that’s too cool makes the treats greasy; too hot burns the outside before the inside melts.
- Overcrowding the Pot: Frying too many at once causes the temperature to plummet. Fry in small batches.
- Skipping the Egg Wash: The egg is crucial for helping the batter adhere to the sticky marshmallow surface.
- Using Lumpy Batter: A lumpy batter creates an uneven, messy coating. Whisk thoroughly until smooth.
Conclusion
Deep-fried marshmallows are a surprisingly simple yet spectacular treat that combines a crispy exterior with a molten, gooey center. By following this detailed guide and avoiding common pitfalls, you can master this fun recipe. It’s guaranteed to be the sweet, talk-of-the-party snack that delights guests of all ages. Remember to serve them warm for the ultimate experience in #CrispyGooeyGoodness.
