“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.


Large Marshmallows1 bag
Pancake Mix1 cup
Water½ cup
Vanilla Extract1 teaspoon
Graham Cracker Crumbs1 cup
Oil for Frying (vegetable or canola oil)Enough for frying
Powdered Sugar (optional)For dusting
Chocolate Sauce (optional)For dipping


  1. 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.
  2. Prepare the Batter:
    • In a medium bowl, whisk together the pancake mix, water, and vanilla extract until smooth. This will be your coating batter.
  3. Prepare the Coating:
    • In a separate shallow bowl, place the graham cracker crumbs for easy rolling.
  4. 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.

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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