Name: Deep Fried Marshmallows
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 20 large marshmallows; 1 1/3 cups buttermilk pancake mix; 2/3 cup whole milk; 1 large egg; 1/4 teaspoon vanilla extract; Canola oil for frying; Optional toppings: powdered sugar, chocolate sauce, caramel sauce

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I love making deep fried marshmallows when I want a fun, fair-style dessert at home. They turn out golden and crisp on the outside with a gooey, melty center that feels nostalgic and indulgent. This recipe is simple, playful, and always a hit when I serve it fresh and warm.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly with basic pantry ingredients and feels like a special treat without much effort. I enjoy the contrast between the light batter and the soft marshmallow inside, and I appreciate how customizable it is with different toppings. It also reminds me of carnival desserts, which makes it extra fun to prepare.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

20 large marshmallows
1 1/3 cups buttermilk pancake mix
2/3 cup whole milk
1 large egg
1/4 teaspoon vanilla extract
Canola oil for frying

Optional toppings: powdered sugar, chocolate sauce, caramel sauce

Directions

I start by heating canola oil in a deep pot or fryer to about 350°F (175°C). While the oil heats, I whisk together the pancake mix, milk, egg, and vanilla extract in a bowl until I get a smooth batter.

I dip each marshmallow into the batter, making sure it is fully coated. I carefully lower the coated marshmallows into the hot oil, frying a few at a time so I do not overcrowd the pot. I fry them for about 20 to 30 seconds, turning gently, until they puff up and turn golden brown.

I remove the marshmallows with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. I like serving them immediately while the centers are still warm and stretchy.

Servings And Timing

I usually get about 4 servings from this recipe.

Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes

Variations

I sometimes add a small piece of chocolate into the center of each marshmallow before dipping it in batter for a molten surprise. I also enjoy dusting the finished marshmallows with cinnamon sugar instead of powdered sugar. For extra flavor, I occasionally add a pinch of cinnamon or nutmeg to the batter.

Storage/Reheating

I find these are best enjoyed right after frying. If I have leftovers, I store them in an airtight container in the refrigerator for up to one day. To reheat, I place them in the oven at 350°F for a few minutes until warmed through, though the texture is never quite as good as fresh.

FAQs

Can I make these without a deep fryer?

I make them in a deep, heavy-bottomed pot just fine as long as I monitor the oil temperature closely.

Can I use mini marshmallows?

I prefer large marshmallows because they are easier to coat and fry, but mini ones can work if I fry them very quickly.

Can I air fry these?

I do not recommend air frying because the batter does not set properly without oil.

What oil works best for frying?

I like using canola oil because it has a neutral flavor and a high smoke point.

Can I make the batter ahead of time?

I usually mix the batter right before frying, but I can prepare it up to an hour ahead and keep it covered in the refrigerator.

Conclusion

I enjoy making deep fried marshmallows when I want an easy dessert that feels fun and indulgent. With their crispy coating and soft center, they are always a crowd-pleaser and a recipe I come back to whenever I crave something playful and sweet.