Deep-Fried Marshmallows: A Sweet, Gooey Treat

Ingredients for Deep-Fried Marshmallows

• 2 cups pancake mix
• 1 1/2 cups cold water
• Large or mini marshmallows
• Oil for frying (vegetable or canola oil works well)
• Powdered sugar, for dusting

Instructions for Deep-Fried Marshmallows

1. Heat the Oil

Begin by heating the oil in a deep fryer or deep pan to 175°C (350°F). Be sure to use enough oil to submerge the marshmallows completely. If you don’t have a thermometer, you can test the temperature by dropping a small amount of batter into the oil; it should sizzle and float to the top within a few seconds.

2. Prepare the Batter

In a mixing bowl, combine the pancake mix and cold water. Stir until the mixture is smooth and free of lumps. The batter should be thick enough to coat the marshmallows evenly without being too runny.

3. Coat the Marshmallows

Take each marshmallow (you can use either large or mini, depending on your preference) and dip it into the batter, making sure it’s completely coated. The thicker the coating, the crispier the marshmallow will be when fried.

4. Fry the Marshmallows

Carefully drop the coated marshmallows into the hot oil. Fry them in batches, ensuring you don’t overcrowd the pan. Let the marshmallows fry for 1-2 minutes, or until they turn a golden brown. Keep an eye on them, as they cook quickly!

5. Drain the Marshmallows

Using a slotted spoon, remove the marshmallows from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil and keep them nice and crispy.

6. Dust with Powdered Sugar

While the marshmallows are still warm, dust them generously with powdered sugar for an extra touch of sweetness.

7. Serve and Enjoy

Serve the deep-fried marshmallows immediately while they are still warm and gooey inside. These treats are best enjoyed fresh, with their crispy outer layer and soft, melty interior.

Tips for Perfect Deep-Fried Marshmallows

• Customise your toppings: While powdered sugar is a classic choice, you can also drizzle them with chocolate or caramel sauce, or even roll them in crushed graham crackers for a s’mores-inspired twist.
• Try different sizes: Using mini marshmallows will give you bite-sized treats, while large marshmallows offer a bigger, gooier bite.
• Keep the oil at the right temperature: If the oil is too hot, the marshmallows will brown too quickly on the outside without melting properly on the inside. Too cold, and they will absorb too much oil, becoming greasy. Maintaining a steady temperature around 175°C is key.

Enjoy this simple yet decadent treat with friends and family!