Deep Fried Marshmallows (Printable Format)
Golden crispy treats with gooey sweet centers, perfect for parties and fun desserts.
# What You Need:
→ Marshmallows
01 - 12 large marshmallows
→ Batter
02 - 1 cup all-purpose flour
03 - 2 tablespoons cornstarch
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup cold sparkling water
08 - 1 large egg
→ For Frying
09 - Vegetable oil for deep frying
→ Optional for Serving
10 - Powdered sugar for dusting
11 - Chocolate sauce or caramel sauce for drizzling
# How-To Steps:
01 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
02 - In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, whisk the egg and sparkling water until combined. Pour into the dry ingredients and whisk until smooth and slightly thick.
04 - Pat the marshmallows dry if needed. Using a fork or skewer, dip each marshmallow into the batter, ensuring it is fully coated.
05 - Carefully lower the coated marshmallows into the hot oil. Fry in batches without overcrowding for 1–2 minutes, turning occasionally, until golden brown and crisp.
06 - Remove with a slotted spoon and drain on paper towels. Serve immediately, dusted with powdered sugar and drizzled with sauce if desired.
# Expert Suggestions:
01 -
- Crunchy surrendering to molten sweetness in one bite feels like discovering a secret loophole in dessert physics
- The batter comes together in minutes but the memory of warm sugar and crisp shell lasts way longer than the cleanup
02 -
- Soggy marshmallows happen when oil temperature drops below 350°F, so invest in a reliable thermometer
- The sparkling water must be ice cold or the batter will not develop those tiny bubbles that make it light
03 -
- Double the batter because it disappears faster than you expect
- Work in small batches so the oil temperature stays consistent