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Delightful Gooey Marshmallow Fritters
I stumbled upon this sugary delight at a local fair and couldn't wait to try making it at home. These fried marshmallow treats bring fair-day excitement straight to your table. When you crunch through that golden outer shell into the warm sticky center, you'll see what makes them so irresistible. Top with some melted chocolate, a dollop of cream and colorful candy bits for a pure dessert fantasy.
A Playful Treat From Your Own Stove
The thing I adore about these fried goodies is how easy they are to whip up but how much excitement they create. My children beam every time we cook them together. They work great for kids' parties, overnight gatherings, or whenever you're craving something unusual and entertaining for your sweet finish. The coolest thing is you can switch up the garnishes to match your personal taste.
Your Grocery Needs
- Jumbo Marshmallows: Go for the large variety, it really matters.
- Pancake Mix: This gives us that perfect crunchy shell.
- Milk: Full-fat works best for flavor.
- Egg: Binds our mixture nicely.
- Vegetable Oil: For that lovely brown exterior.
- Sprinkles: They make everything more fun.
Crafting Your Treats
- Heat Oil:
- Warm your oil in a deep container until it reaches 350°F.
- Prepare Batter:
- Blend your pancake mixture until completely lump-free.
- Coat Marshmallows:
- Fully submerge each puffy treat in your batter mix.
- Fry Marshmallows:
- Gently drop them in oil and cook until golden, flipping for even browning.
- Serve:
- Finish with your chosen toppings and eat while still warm.
My Top Cooking Tricks
Don't skip on marshmallow size, the jumbo ones are key since tiny versions just don't cut it. Getting your oil temp just right matters a ton too hot and you'll end up with burnt outsides, too cool and they'll soak up too much grease. Keep gently flipping them during cooking for an even golden look all over.
Adding Your Personal Touch
We can't get enough of pouring warm melted chocolate over ours and adding a generous swirl of fluffy cream on top. Sometimes we put them between graham wafers with chocolate for the tastiest s'mores you'll ever try. Let each person customize their own with different toppings it adds to the excitement.
Serve Them Fresh
These sweet bites taste absolutely incredible straight after cooking when the outside stays crisp and the middle remains warm and melty. Only make what you'll finish right away as they don't store well but they usually vanish so fast you won't need to worry about leftovers.
Recipe Q&A
- → Why does the batter fall off?
Check your oil—it should be 350°F. Fully coat each marshmallow in thick batter. If it's runny, mix in more pancake powder to thicken.
- → Can I prepare these early?
These are best eaten fresh out of the fryer. Sitting longer makes the coating lose its crunch, so try to cook them close to serving time.
- → How do I stop oil from splashing?
Use a tall pot, keep oil at a steady heat, and lower marshmallows slowly. Don't overcrowd the fryer, and use a screen to catch splatters.
- → Can I try mini marshmallows?
Stick with the jumbo ones—smaller ones melt too fast. Big marshmallows give a gooey center with a golden outer crust.
- → Why do my marshmallows collapse?
Don't leave them in too long—30 to 60 seconds in the fryer should be just right. Overcooking will liquefy the marshmallows.