Deep Fried Marshmallows (Printable Version)
Golden crispy coating with gooey sweet centers, these battered marshmallows offer irresistible crunch and melty perfection in every bite.
# What You Need:
→ Marshmallows
01 - 12 large marshmallows
→ Batter
02 - 1 cup all-purpose flour
03 - 2 tablespoons cornstarch
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup cold sparkling water
08 - 1 large egg
→ For Frying
09 - Vegetable oil for deep frying
→ Optional for Serving
10 - Powdered sugar for dusting
11 - Chocolate sauce or caramel sauce for drizzling
# How to Make It:
01 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
02 - In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, whisk the egg and sparkling water until combined. Pour into the dry ingredients and whisk until smooth and slightly thick.
04 - Pat the marshmallows dry if needed. Using a fork or skewer, dip each marshmallow into the batter, ensuring full coverage.
05 - Carefully lower the coated marshmallows into the hot oil. Fry in batches without overcrowding for 1–2 minutes, turning occasionally, until golden brown and crisp.
06 - Remove with a slotted spoon and drain on paper towels. Serve immediately, dusted with powdered sugar and drizzled with sauce if desired.
# Expert Advice:
01 -
- The sparkling water creates the lightest, crispiest batter youve ever tasted
- They come together in 20 minutes but taste like a fairground specialty
02 -
- The oil temperature drops fast when you add marshmallows, so work in small batches
- Soggy batter means your sparkling water wasnt cold enough
03 -
- Work quickly once the marshmallows hit the batter, they dissolve fast
- Let them cool just 30 seconds before serving, the filling stays lava-hot