Name: Deep Fried Marshmallows
Prep time: 10 min
Cook time: PT-491953H16M3S
Total time: PT-491953H16M3S
Cuisine: American
Ingredients: Large marshmallows (about 20-24, as desired); 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 1 teaspoon vanilla extract (optional); Oil for frying (vegetable, canola, or peanut oil); Powdered sugar or cinnamon sugar, for dusting (optional)

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I love making these deep fried marshmallows when I want a quick and fun dessert that feels like a carnival treat at home. The outside turns golden and crispy while the inside becomes perfectly soft and gooey. Every bite gives me that warm, sweet melt-in-my-mouth texture that makes this recipe hard to resist.

Deep Fried Marshmallows

Ingredients

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

Large marshmallows (as many as I want to fry)

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup milk

1 large egg

1 teaspoon vanilla extract (optional)

Oil for frying (vegetable, canola, or peanut oil)

Powdered sugar or cinnamon sugar (for dusting, optional)

Directions

I start by heating oil in a deep fryer or a large heavy pot to 350°F (175°C). I make sure there is enough oil so the marshmallows can float freely.

In one bowl, I whisk together the flour, baking powder, and salt. In another bowl, I whisk the milk, egg, and vanilla extract. I slowly combine the wet ingredients into the dry ingredients, stirring until I get a smooth batter that reminds me of pancake batter.

I skewer each marshmallow with a toothpick or small fork to make dipping easier. Then I dip each marshmallow into the batter, coating it completely.

I carefully place the coated marshmallow into the hot oil and fry it for about 1–2 minutes, until golden brown and crispy. I avoid overcrowding the pot and fry in batches if needed.

Once golden, I remove them with a slotted spoon and place them on paper towels to drain. While they are still warm, I dust them with powdered sugar or cinnamon sugar. I like to serve them immediately while the inside is perfectly gooey.

Servings and timing

This recipe makes about 4 servings, depending on how many marshmallows I decide to fry.

Prep time: 10 minutes

Cook time: 10–15 minutes (depending on batches)

Total time: about 20–25 minutes

Variations

I sometimes stuff the marshmallows with small pieces of chocolate before dipping them in batter for a surprise melted center.

I also like to roll the fried marshmallows in cinnamon sugar instead of powdered sugar for a churro-style flavor.

When I want extra indulgence, I serve them with warm chocolate or caramel sauce for dipping.

For a fun twist, I occasionally add a pinch of cinnamon to the batter itself.

Storage/Reheating

I prefer eating these fresh because that is when they taste best. If I have leftovers, I store them in an airtight container at room temperature for up to one day.

To reheat, I place them in an oven or air fryer at 350°F (175°C) for a few minutes until warmed through. I avoid using the microwave because it can make them soggy.

FAQs

Can I make the batter ahead of time?

I prefer making the batter right before frying for the best texture, but I can prepare it up to an hour in advance and keep it in the refrigerator.

Why is my marshmallow leaking out while frying?

I find this usually happens if the batter coating is too thin or uneven. I make sure each marshmallow is fully coated before frying.

What oil works best for frying?

I like using vegetable, canola, or peanut oil because they have a high smoke point and neutral flavor.

Can I air fry these instead?

I find that traditional deep frying gives the best crispy texture. Air frying may not create the same even golden crust.

How do I keep them crispy longer?

I avoid stacking them while hot and let them drain properly on paper towels. I serve them immediately for the best crispiness.

Conclusion

I enjoy making deep fried marshmallows whenever I want a playful and comforting dessert. The crispy exterior and gooey center always make them a hit. With simple ingredients and quick preparation, I can easily recreate a fair-style favorite right at home.

📖 Recipe:

Deep Fried Marshmallows

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Author: Cheryl
Total Time: 20-25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Crispy on the outside and warm, gooey on the inside, these deep fried marshmallows are a fun carnival-style dessert made easily at home with a simple batter and quick fry.

Instructions

Heat oil in a deep fryer or heavy pot to 350°F (175°C), ensuring there is enough oil for the marshmallows to float freely.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk milk, egg, and vanilla extract until combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until a smooth, pancake-like batter forms.
Skewer each marshmallow with a toothpick or small fork for easy dipping.
Dip each marshmallow into the batter, coating completely.
Carefully place coated marshmallows into the hot oil and fry for 1–2 minutes, until golden brown and crispy. Fry in batches to avoid overcrowding.
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar or cinnamon sugar while still warm and serve immediately.