Description
Enjoy the irresistible combination of crispy and gooey with these deep-fried marshmallows! Coated in a golden batter, each bite reveals a soft, melted marshmallow center. Perfect for dessert, these treats can be dusted with powdered sugar or drizzled with chocolate or caramel sauce for an extra indulgence. Serve warm for the best experience!
Ingredients
Scale
- 1 cup mini marshmallows
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 large egg
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Chocolate sauce or caramel sauce (for drizzling, optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and ground cinnamon (if using). Whisk together until well combined.
- In a separate bowl, whisk together the buttermilk and egg until smooth. Ensure the egg is fully incorporated into the buttermilk.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix. The batter should be thick and slightly lumpy.
- Let the batter rest for about 10-15 minutes to allow the flour to hydrate and the batter to thicken slightly.
- While the batter is resting, prepare your marshmallows. Optionally, cut the mini marshmallows in half for smaller bites.
- Set up a workstation with a plate or tray lined with parchment paper to hold the marshmallows before frying.
- In a deep frying pan or heavy-bottomed pot, pour in enough vegetable oil to submerge the marshmallows (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to check the temperature.
- If you dont have a thermometer, test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface quickly, the oil is ready.
- Once the oil is hot, take a skewer or toothpick and dip a mini marshmallow into the batter, ensuring it is fully coated.
- Carefully lower the battered marshmallow into the hot oil. Repeat this process, frying only a few marshmallows at a time to avoid overcrowding the pan.
- Fry the marshmallows for about 1-2 minutes, or until they turn golden brown and crispy. Use a slotted spoon to gently turn them halfway through frying for even cooking.
- Once golden brown, remove the marshmallows from the oil and place them on a plate lined with paper towels to drain excess oil.
- Continue frying the remaining marshmallows in batches, ensuring the oil temperature remains consistent.
- Once all the marshmallows are fried and drained, transfer them to a serving platter.
- While still warm, dust the crispy marshmallows with powdered sugar for a sweet finish.
- If desired, drizzle chocolate sauce or caramel sauce over the top for added flavor and presentation.
- Serve immediately while warm and crispy. Enjoy the delightful contrast of the crispy exterior and gooey marshmallow center!
Notes
- For an extra flavor boost, consider adding a splash of vanilla extract to the batter.
- Experiment with different coatings by adding crushed graham crackers or nuts to the batter for a unique twist.
- Keep the oil temperature consistent; if it drops too low, the marshmallows will not fry properly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes