Irresistible Deep-Fried Marshmallows Recipe

Directions

1. Heat the Oil: In a deep, heavy-bottomed pot or a deep fryer, heat 2-3 inches of oil to 375°F (190°C). Use a cooking thermometer to monitor the temperature. Safety first: Never leave hot oil unattended.

2. Create the Batter & Coating: While the oil heats, whisk the pancake mix, cold water, and vanilla extract in a medium bowl until a smooth, lump-free batter forms. In a separate shallow dish (like a pie plate), combine the graham cracker crumbs with the cinnamon (if using).

3. Coat the Marshmallows:

• For easy handling, insert a skewer or long toothpick into each marshmallow.

• Working with one at a time, dip a marshmallow completely into the batter, allowing any excess to drip off.

• Immediately roll it in the graham cracker crumbs until fully and evenly coated. For a extra-thick crust, you can double-dip: repeat the batter and crumb steps once more.

4. Fry to Golden Perfection:

• Carefully lower 2-3 coated marshmallows into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature.

• Fry for 30 to 60 seconds, turning once if needed, until the exterior is a deep, golden brown and crisp.

5. Drain and Serve:

• Using a slotted spoon or spider strainer, gently remove the fried marshmallows and transfer them to a plate lined with paper towels to drain for a minute. Caution: The melted marshmallow inside will be extremely hot.

• Let them cool for just a moment, then dust generously with powdered sugar. Serve immediately with chocolate or caramel sauce for dipping