“My sister-in-law took one bite and came running over to me asking for the recipe.”
Deep-Fried Marshmallows
Ever wondered what would happen if you took a campfire classic and plunged it into a vat of hot oil? Well, wonder no more! Deep-Fried Marshmallows are here to tantalize your taste buds and ignite your sense of culinary adventure.
This recipe offers a chance to experience the familiar flavor of marshmallows in a whole new light – a crispy, golden brown exterior yielding to a gooey, melty center. But before you dive headfirst into this fun, be aware: safety is paramount when dealing with hot oil.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large Marshmallows | 1 bag |
| Pancake Mix | 1 cup |
| Water | ½ cup |
| Vanilla Extract | 1 teaspoon |
| Graham Cracker Crumbs | 1 cup |
| Oil for Frying (vegetable or canola oil) | Enough for frying |
| Powdered Sugar (optional) | For dusting |
| Chocolate Sauce (optional) | For dipping |
Instructions
- Heat the Oil Safely:
- Heat the oil in a deep fryer or large pot to 375°F (190°C).
- Safety Tip: Never leave hot oil unattended while heating or cooking.
- Prepare the Batter:
- In a medium bowl, whisk together the pancake mix, water, and vanilla extract until smooth. This will be your coating batter.
- Prepare the Coating:
- In a separate shallow bowl, place the graham cracker crumbs for easy rolling.
- Coat the Marshmallows with Caution:
- Marshmallow Tip: Due to the airy nature of marshmallows, they can explode when exposed to hot oil. To prevent this, insert a toothpick or skewer through the center of the marshmallow for better control and heat distribution.
- Coating Tip: Dip each marshmallow into the batter, ensuring it’s completely coated. Then, roll the coated marshmallow in the graham cracker crumbs to evenly coat the outside.
