Here’s how to make Crispy Deep-Fried Marshmallows — a fun, gooey, golden treat that melts in your mouth ๐๐ฅ
๐ก Ingredients
- 12 large marshmallows
- 1 cup pancake mix (or flour for a lighter coating)
- ¾ cup water (adjust for batter thickness)
- 1 egg (optional, for extra crispiness)
- 1 tablespoon sugar (optional)
- Oil for deep-frying (vegetable or canola)
- Powdered sugar, cinnamon sugar, or chocolate drizzle (for topping)
๐ณ Instructions
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Prepare the Batter
- In a bowl, mix pancake mix (or flour) with water and egg until smooth.
- The batter should be slightly thick — like pancake batter.
- Stir in sugar if you want extra sweetness.
-
Heat the Oil
- Pour oil into a deep pot or fryer (about 2 inches deep).
- Heat to 350°F (175°C).
-
Coat the Marshmallows
- Stick each marshmallow on a skewer or toothpick.
- Dip into the batter, coating completely.
-
Fry Until Golden
- Carefully place coated marshmallows into the hot oil.
- Fry for 15–25 seconds per side, until golden and crisp.
- Don’t overcook — they brown very quickly!
-
Drain and Serve
- Remove and drain on paper towels.
- Dust with powdered sugar, roll in cinnamon sugar, or drizzle with melted chocolate or caramel.
✨ Tips
- Freeze marshmallows for 10–15 minutes before frying to help them hold shape.
- Try dipping them in graham cracker crumbs before battering for a “s’mores” twist!
- Best eaten fresh — they don’t stay crispy long.
Would you like me to give you a stuffed version (like with chocolate inside) or keep it classic?
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