I love making this recipe whenever I want a quick, fun dessert that feels like fair food at home. These crispy deep-fried marshmallows have a golden, crunchy outside with an irresistibly gooey, melty center. They come together fast, use simple pantry ingredients, and always disappear the moment I serve them.
Why You’ll Love This Recipe
I like this recipe because it delivers maximum wow factor with very little effort. The contrast between the crisp batter and the soft marshmallow center is unbeatable. I also enjoy how customizable it is, whether I dust them with powdered sugar, drizzle them with chocolate, or serve them plain while still hot.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
20–24 large marshmallows
Wooden skewers or lollipop sticks (optional)
For the batter
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup milk
1 teaspoon vanilla extract
For frying
Vegetable oil for deep frying
For serving (optional)
Powdered sugar
Chocolate sauce
Caramel sauce
Directions
I start by heating the oil in a deep pot or fryer to 350°F (175°C). While the oil heats, I prepare the batter by mixing the flour, sugar, baking powder, and salt in a bowl. In another bowl, I whisk the egg, milk, and vanilla, then combine the wet and dry ingredients until I get a smooth, thick batter.
I pat the marshmallows dry and, if I want easier handling, I place them on skewers. I dip each marshmallow into the batter, making sure it is fully coated. I carefully lower them into the hot oil and fry them for about 20–30 seconds, turning gently, until they are golden and puffed.
I remove the marshmallows with a slotted spoon and place them on paper towels to drain. I serve them immediately while they are hot and gooey inside.
Servings And Timing
I usually get about 4 to 6 servings from this recipe.
Preparation time takes around 10 minutes.
Frying time takes about 5 minutes total.
The entire recipe is ready in roughly 15 minutes.
Variations
I sometimes roll the battered marshmallows in crushed cornflakes or graham crackers before frying for extra crunch. When I want a flavored twist, I add cinnamon to the batter or drizzle the finished marshmallows with strawberry or chocolate syrup. For a lighter option, I freeze the marshmallows first and air-fry them instead of deep frying.
Storage/Reheating
I find these are best eaten fresh, 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 an oven or air fryer at 350°F for a few minutes until warm. I avoid microwaving because the marshmallows melt too quickly.
FAQs
Can I air fry these instead of deep frying?
I can air fry them, especially if I freeze the marshmallows first, but the coating will be slightly less crispy than deep frying.
Why is my batter sliding off the marshmallows?
I make sure the marshmallows are completely dry and that the batter is thick enough to cling properly.
Can I make the batter ahead of time?
I prefer making it fresh, but I can prepare it up to a few hours ahead and keep it covered in the refrigerator.
What oil works best for frying?
I usually use vegetable or canola oil because they have a neutral flavor and high smoke point.
Can I use mini marshmallows?
I can, but they fry very quickly and are harder to handle, so I prefer large marshmallows.
Conclusion
I always enjoy making these crispy deep-fried marshmallows because they are fun, indulgent, and incredibly satisfying. Whether I serve them for a party, a movie night, or just a sweet craving, they never fail to impress. This is one of those recipes I come back to whenever I want a simple dessert with a big payoff.
