Deep Fried Marshmallows
Crispy on the outside and gloriously gooey on the inside, these deep fried marshmallows are coated in graham cracker crumbs and served with warm chocolate sauce for dipping. They come together in under 20 minutes and taste like a next-level s'more straight from the fryer.
Equipment
- Deep heavy-bottomed pot
- Candy or fry thermometer
- Spider strainer or slotted spoon
- 3 shallow bowls for dredging
- Paper towel-lined plate
Ingredients
- 4 cups mini marshmallows about one 10 oz bag
- 1 cup graham cracker crumbs from about 8 whole graham crackers, finely crushed
- 1/2 cup all-purpose flour plus a pinch of salt
- 2 large eggs whisked
- 2 tablespoons milk whole or 2 percent
- 3 cups vegetable oil for deep frying
- 2 tablespoons powdered sugar for dusting
- 1/2 cup chocolate sauce store-bought or homemade, warmed, for dipping
Instructions
- Set up a dredging station with three shallow bowls: the first with all-purpose flour and a pinch of salt, the second with whisked eggs and milk combined, and the third with graham cracker crumbs.
- Pour about three inches of vegetable oil into a deep, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 375 degrees Fahrenheit, monitoring with a thermometer throughout.
- Working in small groups, roll the mini marshmallows in the flour, shake off any excess, dip them into the egg and milk wash, and then press firmly into the graham cracker crumbs until fully coated on all sides. For extra crunch, repeat the egg wash and crumb step a second time.
- Optional but recommended: place the coated marshmallows on a parchment-lined tray and freeze for 10 to 15 minutes. This helps the coating set and prevents the marshmallow from melting too quickly during frying.
- Carefully lower 5 to 6 coated marshmallows at a time into the hot oil using a spider strainer or slotted spoon. Fry for 15 to 20 seconds, turning once, until the coating is deep golden brown. Do not overcrowd the pot.
- Remove the fried marshmallows immediately and transfer them to a paper towel-lined plate to drain. Dust generously with powdered sugar while still hot.
- Serve immediately alongside warm chocolate sauce for dipping. These are best enjoyed within two to three minutes of frying while the centers are still melted and gooey.
Notes
Freeze coated marshmallows for 10-15 minutes before frying for best results. Keep oil temperature between 365 and 385 degrees Fahrenheit for a crispy coating without burning. Work in small batches of 5-6 marshmallows to maintain oil temperature. Deep fried marshmallows are best eaten fresh within a few minutes of frying. For a gluten-free version, use gluten-free graham crackers and a one-to-one gluten-free flour blend.