Deep Fried Marshmallows

The smell of frying batter always takes me back to summer nights at the fair, but making these in my own kitchen felt revolutionary. I stumbled upon this recipe during a midnight craving, expecting a disaster but ending up with something magical. My roommate wandered in, attracted by the sizzling sound, and we ended up eating half the batch standing right there by the stove.

Last Halloween, I set up a DIY toppings bar and watched guests customize their own creations. Someone discovered that dipping them in strawberry sauce while still hot makes them taste like a gourmet version of a childhood favorite. Now its requested at every gathering, and I love seeing peoples faces when they bite into that first one.

Ingredients

• 12 large marshmallows: Room temperature marshmallows coat more evenly and hold their shape better during frying
• 1 cup (125 g) all-purpose flour: Forms the base of your batter, creating that essential crispy shell
• 2 tbsp cornstarch: The secret ingredient that makes the exterior extra light and crunchy
• 1 tbsp granulated sugar: Adds just enough sweetness to complement the marshmallow inside
• 1/2 tsp baking powder: Helps the batter puff up slightly for better texture
• 1/4 tsp salt: Balances the sweetness and enhances all the flavors
• 3/4 cup (180 ml) cold sparkling water: The carbonation creates air pockets for a lighter, crispier coating
• 1 large egg: Binds the batter together and adds structure
• Vegetable oil, for deep frying: Neutral oil lets the marshmallow flavor shine through
• Powdered sugar, for dusting: The classic finishing touch that makes them look professional
• Chocolate sauce or caramel sauce, for drizzling: Optional but highly recommended for extra indulgence

Instructions

Heat your oil to perfection:

Pour vegetable oil into a deep pot or fryer until its about 3 inches deep. Heat to 350°F (175°C) and maintain this temperature throughout frying.

Mix your dry ingredients:

Whisk together the flour, cornstarch, sugar, baking powder, and salt in a medium bowl until thoroughly combined.

Prepare the wet mixture:

In a separate bowl, whisk the egg and cold sparkling water until blended. The water must be cold to keep the batter light.

Combine the batter:

Pour the egg mixture into the dry ingredients and whisk until smooth. The batter should be slightly thick, like heavy cream.

Coat the marshmallows:

Pat each marshmallow dry with paper towels, then skewer them with a fork. Dip each one into the batter, turning to coat completely.

Fry to golden perfection:

Carefully lower the coated marshmallows into the hot oil, working in batches. Fry for 1 to 2 minutes, turning occasionally until golden brown.

Drain and serve immediately:

Remove with a slotted spoon and place on paper towels to drain. Dust with powdered sugar and add your favorite sauces while still warm.

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My friend Sarah who swears she cant cook anything made these for her daughters birthday and said they were easier than pancakes. The kids went wild, and the parents were just as excited. Thats when I realized these arent just a dessert, theyre a memory maker.

Making The Perfect Batter

The sparkling water in this batter is what makes it special. I once used regular tap water in a pinch, and while they were still good, they lacked that signature crunch. Keep your water icy cold and dont overmix the batter.

Serving Suggestions

Ive found these are best eaten within minutes of frying, but the batter can be made an hour ahead and kept in the fridge. Just give it a gentle stir before using. Set up a toppings station and let everyone customize their own.

Creative Variations

Experimenting with different coatings has become a fun tradition. Sometimes I roll the battered marshmallows in crushed graham crackers before frying for a s'mores version. Other times a pinch of cinnamon in the batter creates something entirely new.

• Try dipping in warm raspberry sauce for a sophisticated touch
• Serve with fresh berries to cut through the richness
• Keep a napkin nearby because these are wonderfully messy

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There is something uniquely joyful about food that reminds you of being a kid while still feeling like an indulgent grown up treat. Make extra, because they disappear faster than you expect.

Recipe FAQs

→ What makes deep fried marshmallows crispy?

The sparkling water in the batter creates air bubbles that result in a lighter, crispier coating. The cold carbonation prevents gluten development, keeping the batter delicate and crunchy when fried.

→ Can I make these ahead of time?

These are best served immediately while still warm and crispy. The coating softens as they cool, so fry them just before serving for the best texture experience.

→ What oil temperature is ideal?

Maintain oil at 350°F (175°C) for optimal results. Too cool and they'll absorb excess oil, too hot and the coating will burn before the marshmallow melts inside.

→ What dipping sauces work well?

Chocolate sauce, caramel, raspberry coulis, or even peanut butter sauce complement the sweet flavor beautifully. The warm marshmallow melts the sauce slightly for extra indulgence.

→ Can I add extra coatings?

Roll marshmallows in crushed graham crackers before battering for s'mores flavor, or try coconut flakes for tropical variation. The batter helps these coatings adhere during frying.

→ How do I prevent marshmallows from melting too fast?

Keep marshmallows refrigerated until ready to dip. Work quickly when coating and fry immediately. The batter creates a protective barrier, slowing the melting process.