Deep fried marshmallows—golden on the outside, gooey on the inside, the party treat nobody sees coming.
Some desserts are practical. Others are charmingly absurd and utterly memorable. These deep fried marshmallows fall into that second group: delightfully over-the-top, irresistibly gooey, and surprisingly simple to make.
The first time I tried them was on a whim with pancake mix and a bag of marshmallows on hand. I didn’t expect much, but a few minutes after frying the first batch, the kitchen was full of a warm, inviting scent and the plate was empty. They looked like tiny, golden cloud puffs with a soft, molten marshmallow center — like a campfire toast turned into a handheld treat.
Crisp exterior, billowy batter, and that molten interior: it’s a combination that makes people pause, smile, and reach for another one. They’re easy to customize and quick to make, which is why they turn up at parties and late-night snack sessions alike.
What You’ll Need
The ingredient list is short and pantry-friendly — the kind of recipe you can make on a whim for a crowd or a spontaneous treat.
- 20 Large Marshmallows
- 1 Cup Pancake Mix
- 1 Large Egg
- ¾ Cup Milk
- 2 Teaspoons Vegetable Oil (plus more for frying)
- Optional: Powdered Sugar, Chocolate Syrup, Whipped Cream, Sprinkles
No specialty tools or obscure ingredients required. If you have pancake mix and marshmallows, you’re halfway there.
How to Make Deep Fried Marshmallows
Step 1: Make the Batter
Combine the pancake mix, egg, milk, and 2 teaspoons of oil in a bowl. Whisk until smooth. The batter should be thicker than milk but thinner than dough — think somewhere between pancake batter and tempura batter. If it coats a spoon evenly, it’s ready.
Adjust the consistency with a little more mix if it’s too thin, or a splash of milk if it’s too thick. Simple adjustments will get you there.
Step 2: Heat the Oil
Pour 2 to 3 inches of neutral oil (vegetable, canola, or peanut) into a heavy pot or fryer and heat to about 350°F. Maintaining this temperature ensures a crisp, golden crust while the marshmallow inside softens. If you don’t have a thermometer, test with the tip of a wooden spoon — small bubbles should form steadily around it.
Step 3: Coat and Fry
Using a fork or skewer, dip each marshmallow into the batter so it’s fully coated. Let excess batter drip off, then carefully lower the marshmallow into the hot oil. Fry in small batches to avoid crowding.
Fry for about 30 to 60 seconds, turning as needed so each side browns evenly. You’re aiming for a light, golden shell and a soft, melted center. They puff slightly and take on the texture of a mini doughnut with a marshmallow surprise.
Step 4: Drain and Finish
Transfer fried marshmallows to a paper towel-lined plate to drain briefly. While still warm, dust with powdered sugar, drizzle with chocolate syrup, or add whipped cream and sprinkles for a festive touch. Serve immediately — the center is best when hot and gooey.
Why This Recipe Works
- Impossible to resist: The contrast of crisp batter and molten center makes each bite addictive.
- Quick: Prep and frying take minutes, so you can have dessert fast.
- Straightforward: No mixers or unusual ingredients — just simple steps.
- Flexible: Swap toppings or flavor the batter with a splash of vanilla or a pinch of cinnamon.
FAQs About Deep Fried Marshmallows
Can I air fry them instead of deep frying?
Air frying isn’t ideal for this batter — it tends to run and won’t create the same crisp, evenly browned shell. For best results, stick to shallow deep-frying in hot oil.
Can I use mini marshmallows?
You can, but mini marshmallows melt much faster and can be tricky to handle. If you try mini ones, consider threading a few together on a skewer, but full-size marshmallows are simplest and most reliable.
Is buttermilk pancake mix okay to use?
Yes. Buttermilk mix adds a slightly richer, tangy flavor that pairs nicely with sweet toppings.
What oil should I use?
Choose a neutral oil with a high smoke point: vegetable, canola, or peanut oil all work well.
Can I flavor the batter?
Absolutely. A splash of vanilla or a pinch of cinnamon in the batter adds a nice depth of flavor without changing the technique.
Some desserts impress with technique.
Others win purely by being fun, fast, and a little bit silly — and these deep fried marshmallows do just that. No one truly needs them, but once you serve them, chances are they’ll be requested again.
Say it’s easy, and mean it: simple ingredients, a few minutes, and a result that turns an ordinary night into something sweeter.
DEEP FRIED MARSHMALLOWS RECIPE
Recipe by Cookfosters
Dessert
American
medium
Crispy, golden fried marshmallows with a warm, gooey center — finished with powdered sugar and chocolate. A fun, crowd-pleasing dessert that’s quick to make and easy to customize.
Keep the screen of your device on
Ingredients
-
20 marshmallows
-
1 cup pancake mix
-
1 egg
-
3/4 cup milk
-
2 tsp oil
-
Powdered sugar
-
Chocolate syrup
-
Whipped cream
-
Sprinkles
Directions
-
Whisk together pancake mix, egg, milk, and oil until the batter is smooth and coats a spoon.
-
Dip each marshmallow in the batter, allowing excess to drip off before frying.
-
Heat oil in a deep fryer or heavy pot to about 350°F (175°C).
-
Fry marshmallows in small batches until golden brown, about 30–60 seconds, turning for even color.
-
Remove from oil and drain on paper towels.
-
Dust with powdered sugar, drizzle with chocolate, and add whipped cream or sprinkles as desired.
-
Serve warm and enjoy immediately for the best gooey center.
Nutrition Facts
310
10
52
5
380
1
22