Deep fried marshmallows fried recipe – 6 ingredients

This deep fried marshmallows fried recipe gives you golden, crispy bites with warm, gooey melted centers using just 6 ingredients and making 20 sweet treats in minutes. They taste like something straight from a carnival — except I make them at home and my kids lose their minds every single time I pull out the oil.

I first made these on a Saturday afternoon when my kids had friends over and I needed a fun snack fast. I had pancake mix, marshmallows, and oil — that was basically it. Ten minutes later I had a plate full of golden, puffy bites and six kids standing around the kitchen counter grabbing them as fast as I could fry them. One of my son’s friends told his mom about them, and she called me that night asking for the recipe.

What I love most is the contrast — the outside gets this thin, golden, slightly crispy shell while the inside turns into warm, melted marshmallow goo that stretches when you pull it apart. I’ve tried different batters for fried treats before, but buttermilk pancake mix gives the best coating every time. It sticks perfectly and puffs up just right in the oil.

Why you’ll love this deep fried marshmallows

• Golden and crispy outside, gooey inside — The hot oil transforms the marshmallow into a warm, melty center wrapped in a thin, golden shell.
• Only 6 ingredients — Marshmallows, milk, egg, vanilla, pancake mix, and oil. That’s it — all pantry staples.
• Makes 20 bites — Plenty for a party, a movie night, or a crowd of hungry kids.
• Done in minutes — Each marshmallow fries in under a minute, so the whole batch goes fast.
• My tested tip — I’ve found that freezing the marshmallows for at least 30 minutes before dipping is the key to keeping them from melting too fast in the oil. The first time I skipped that step, they dissolved before I could even flip them.

Ingredients overview

The batter is a quick mix of buttermilk pancake mix, milk, an egg, and vanilla extract — it comes together in seconds and coats each frozen marshmallow evenly. The marshmallows themselves need a trip to the freezer first so they hold their shape in the hot oil. I tried using mini marshmallows once and they were harder to coat and melted almost instantly — large marshmallows work much better and give you that perfect crispy-to-gooey ratio in every bite.

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

Optional toppings:

• Powdered sugar, sifted
• Whipped cream
• Chocolate sauce
• Rainbow sprinkles

Directions

1. Place the marshmallows in the freezer for at least 30 minutes before frying so they stay firm.
2. Line a large baking sheet or tray with paper towels and set a wire rack on top.
3. Pour enough canola oil into a deep heavy pot or fryer so it reaches 3 to 4 inches deep. Heat the oil to 375°F.
4. In a small bowl, whisk together the milk, egg, and vanilla extract until smooth.
5. Place the pancake mix in a large bowl and make a well in the center. Pour in the milk mixture and whisk gently until just combined. The batter should remain slightly lumpy.
6. Add 4 to 5 frozen marshmallows to the batter and use your fingers or a fork to coat them completely on all sides.
7. Carefully lower the coated marshmallows into the hot oil and fry for 25 to 30 seconds per side, until lightly golden brown.
8. Use a slotted spoon to remove the fried marshmallows and place them on the prepared rack to drain.
9. Repeat with the remaining marshmallows, frying in small batches.
10. Serve immediately dusted with powdered sugar and topped with whipped cream, chocolate sauce, and sprinkles if desired.

Servings and timing

This recipe makes 20 servings.

Prep time: 5 minutes
Cooking time: 1 minute
Total time: 6 minutes

Each serving contains about 90 calories.

Variations

One easy variation is to change the toppings. Caramel sauce, crushed cookies, cinnamon sugar, or melted peanut butter can all add a different flavor and make the dessert feel new each time.

You can also use flavored pancake mix if you want to give the batter a subtle twist. Vanilla, buttermilk, or even cinnamon pancake mix can work well with the marshmallow center.

For a chocolate version, drizzle the finished marshmallows with chocolate sauce and add mini chocolate chips or cookie crumbs on top. This gives them a richer dessert-style finish.

If you want a more colorful party treat, add sprinkles directly to the topping after frying. This works especially well for birthdays or holiday dessert platters.

Mini marshmallows are not ideal for deep frying because they melt too quickly, but jumbo marshmallows can be used for a larger version. Just watch the frying time carefully so the coating does not brown too much before serving.

storage/reheating

Deep fried marshmallows are best eaten immediately after frying. That is when the outside is crisp and the center is warm and gooey.

If you do have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that the texture will soften as they sit.

To reheat, place them in an oven or air fryer at 350°F for 2 to 4 minutes. This can help restore some crispness to the outside, though they will not be quite the same as freshly fried. Microwaving is not recommended because it can make the coating soggy and cause the marshmallow center to overexpand.

FAQs

Why do the marshmallows need to be frozen first?

Freezing helps the marshmallows stay firm long enough to fry without melting too quickly. It gives the batter time to cook and turn golden before the center becomes too soft.

What oil is best for frying deep fried marshmallows?

Canola oil works well because it has a neutral flavor and a high smoke point. Vegetable oil is also a good option.

Can I make the batter ahead of time?

It is best to make the batter just before frying. Fresh batter gives the lightest texture and helps it cling better to the frozen marshmallows.

Why should the batter stay slightly lumpy?

Overmixing can make the coating heavier and less tender. A slightly lumpy batter fries up lighter and more delicate.

How do I know when the oil is ready?

Use a thermometer and heat the oil to 375°F. If the oil is too cool, the marshmallows may absorb oil and become greasy. If it is too hot, the outside may brown too fast.

Can I fry more than a few at a time?

It is better to fry them in small batches of 4 to 5. Crowding the pot can lower the oil temperature and affect the texture.

Why did my marshmallows burst open?

This usually happens when the oil is too hot, the marshmallows were not frozen long enough, or the batter did not fully cover them. A complete coating helps contain the marshmallow as it fries.

Can I use homemade pancake batter instead of pancake mix?

Yes, as long as the batter is thick enough to coat the marshmallows well. It should not be too thin or it may slide off during frying.

Are deep fried marshmallows served hot or cold?

They are best served hot, right after frying. That is when the outside is crisp and the center is at its gooey best.

Can I make these for a party?

Yes, but they are best prepared in batches and served right away. You can freeze the marshmallows ahead of time and have your toppings ready so the frying process goes quickly.

Conclusion

These deep fried marshmallows are a playful dessert with a crispy golden shell and a soft, gooey middle that makes them hard to resist. With a quick batter, a short fry time, and simple toppings, they are an easy way to bring fair-style fun to parties or family dessert nights. Whether you keep them plain with powdered sugar or load them up with whipped cream and chocolate sauce, they are sure to disappear fast.

You might also love these crispy, fried, and sweet treat favorites

If you love golden fried treats and fun snacks, there’s plenty more on the blog. For another crispy fried favorite, the Crispy Fried Piña Colada Rings are sweet, tropical, and totally craveable. The Air Fryer Nutella Bombs are warm, gooey, and just as fun to eat. For a savory fried snack, try the Crispy Fried Mushrooms with Cool Ranch Dip — golden and crunchy with a creamy dip. And when you’re in the mood for something sweet but no-bake, the 5-Ingredients No-Bake Kinder Bueno Slice and the Baked Apple Pie Rice Paper Rolls are both easy and irresistible.

Deep Fried Marshmallows

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• Author: Chef Clara
• Total Time: 6 minutes
• Yield: 20 servings 1x

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Description

Tender slow-cooked corned beef with sweet carrots, buttery cabbage, and roasted red potatoes, finished with horseradish sauce for a hearty and comforting classic dinner.

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Ingredients

Scale 1x2x3x

• 4 pounds corned beef brisket, flat or point cut, with spice packet
• 2 tablespoons oil
• 1 1/2 cups beef broth
• 3 tablespoons whole grain mustard
• 6 cloves garlic, smashed and left whole
• 1 large onion, sliced into wedges
• 15–20 whole peppercorns
• 8–10 sprigs fresh thyme, or 1 teaspoon dried thyme
• 2 bay leaves
• 2 pounds carrots, peeled and quartered
• 1/2 cup butter
• 1 large head green cabbage, sliced into wedges
• 1 teaspoon kosher salt
• 2 pounds red potatoes, roasted
• Horseradish sauce, for serving
• Parsley and chives, for garnish

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Instructions

1. Heat a large skillet over medium-high heat for 2 minutes. Drain the corned beef and discard the brine. Reserve the spice packet if included.
2. Add the oil to the hot skillet and sear the corned beef for 2-4 minutes on one side until browned. Flip and sear the other side for 2-3 minutes.
3. Transfer the corned beef to a slow cooker, fat side up.
4. In a measuring cup, stir together the beef broth and whole grain mustard. Pour the mixture into the hot skillet and scrape up the browned bits. Pour this liquid over the corned beef.
5. Add the garlic, onion, peppercorns, thyme, bay leaves, and reserved spice packet to the slow cooker.
6. Cover and cook on low for 6-7 hours.
7. Add the carrots on top of the beef, cover, and cook for 1-2 hours more.
8. Cut the cabbage into large wedges. In a large skillet, melt the butter over medium-high heat. Add the cabbage and kosher salt, stirring occasionally for about 10 minutes until slightly wilted.
9. Transfer the cabbage to the slow cooker on top of the carrots. Cover and cook on low for another 30-60 minutes, until the cabbage is tender.
10. Roast the red potatoes separately until crisp and tender.
11. Remove the cabbage and carrots with a slotted spoon and arrange on a serving platter.
12. Transfer the corned beef to a cutting board and let it rest for 10 minutes. Slice against the grain and place on the platter with the vegetables.
13. Add the roasted potatoes to the platter and garnish with parsley and chives.
14. Serve hot with horseradish sauce.

Notes

• Searing the corned beef before slow cooking adds extra flavor.
• Slice the corned beef against the grain for the most tender texture.
• Roasting the potatoes separately helps them stay crisp.
• The spice packet is optional if not included with the brisket.
• Serve with horseradish sauce for a classic finish.

• Prep Time: 5 minutes
• Cook Time: 1 minute
• Category: Dessert