Deep Fried Marshmallows

The county fair had just shut down for the night, leaving behind that electric mix of popcorn fog and fading carnival music, when my cousin Sarah leaned against the fence and mentioned she had figured out how to recreate those marshmallow delights at home. I did not believe her until she showed up at our next gathering with a paper grocery bag and a mischievous grin.

We set up the deep fryer on my back porch while autumn leaves skittered across the deck. Every time someone walked through the sliding door, their eyes widened at the smell of something familiar yet completely new.

Ingredients

• 12 large marshmallows: Room temperature works best since cold marshmallows can make the batter slide right off
• 1 cup all-purpose flour: The foundation that turns pillowy sugar into something golden and substantial
• 2 tbsp cornstarch: My secret weapon for extra crispiness that holds up even after the first bite
• 1 tbsp granulated sugar: Just enough to help the batter brown beautifully without making it too sweet
• 1/2 tsp baking powder: Creates those tiny bubbles in the batter that make each fried puff impossibly light
• 1/4 tsp salt: Balances all that sugar so every bite feels complete rather than overwhelming
• 3/4 cup cold sparkling water: The carbonation is what makes the batter transform into something airy and delicate
• 1 large egg: Helps everything cling together while keeping the inside tender
• Vegetable oil: Need enough for deep frying without overcrowding the pot
• Powdered sugar: For that final dusting that makes them look like they came from a professional kitchen

Instructions

Get your oil ready first:

Pour vegetable oil into a deep pot or Dutch oven until it reaches about 3 inches up the sides. Heat it to 350°F using a kitchen thermometer because guessing with hot oil never ends well.

Whisk the dry ingredients:

In a medium bowl, combine the flour, cornstarch, sugar, baking powder, and salt until everything is evenly distributed. This step goes fast but matters more than you would think.

Mix the wet with the dry:

Whisk the egg and sparkling water in a separate bowl until combined, then pour into your flour mixture. Keep whisking until you have a smooth batter that is slightly thicker than pancake batter.

Prep your marshmallows:

Pat each marshmallow dry with a paper towel because any moisture will make the batter slide right off. Spear them gently with skewers or hold with a fork for dipping.

Dip and fry in batches:

Lower each coated marshmallow into the hot oil, working in small batches so the temperature does not drop too much. Fry for 1 to 2 minutes, turning once, until golden brown and completely crisp.

Drain and serve immediately:

Lift them out with a slotted spoon and let drain on paper towels for just a moment before dusting with powdered sugar. The window between perfectly gooey and cooled down is shorter than you expect.

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My neighbor Juan texted me the next morning asking what that smell was because his kids were begging him to figure it out. Now every time we have people over, someone inevitably asks if I am going to make those marshmallow things again.

Getting The Batter Just Right

I learned the hard way that overwhipping the batter makes it too tough. Mix just until everything comes together and those little lumps disappear. The sparkling water loses its carbonation quickly once poured, so have everything else measured and ready before you crack that bottle open.

Temperature Matters More Than You Think

Too hot and the outside burns before the inside melts. Too cool and the marshmallow dissolves into the oil while the batter turns soggy. That 350°F sweet spot is not a suggestion, it is the difference between carnival magic and a kitchen disaster.

Serving Ideas That Elevate Everything

Rolling the marshmallows in crushed graham crackers before battering them gives you s'mores vibes without needing a campfire. A drizzle of warm chocolate sauce takes it over the top, but honestly, plain with powdered sugar is pretty perfect on its own.

• Set up a dipping station with caramel, raspberry sauce, and melted chocolate
• Serve with fresh strawberries to cut through all that sweetness
• Keep them warm in a 200°F oven if you are frying for a crowd

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Some recipes are complicated masterpieces. This one is just pure, unapologetic joy wrapped in a crispy shell.

Questions & Answers About the Recipe

→ What makes these marshmallows crispy?

The combination of cold sparkling water and cornstarch in the batter creates an exceptionally light, crispy coating that fries up golden and stays crunchy.

→ Can I bake instead of fry?

Baking won't achieve the same crispy exterior and gooey interior contrast. Deep frying is essential for the authentic texture and golden color.

→ How do I prevent marshmallows from melting too fast?

Keep marshmallows refrigerated until ready to dip, work quickly when coating, and maintain oil at 350°F for rapid frying that seals the exterior.

→ What sauces pair best?

Chocolate sauce, caramel, raspberry coulis, or peanut butter sauce complement the sweetness perfectly. Fresh berries add a nice tart contrast.

→ Can I make the batter ahead?

For best results, make the batter fresh just before frying. The sparkling water loses its carbonation over time, affecting the crispiness.

→ What oil temperature is ideal?

350°F (175°C) is perfect. Too cool and they'll be greasy, too hot and they'll burn before the inside warms through.