Ingredients
- 12 large marshmallows
- 1 cup pancake mix (or all-purpose flour)
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract (optional)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Chocolate sauce or caramel sauce (for dipping, optional)
Instructions
- Prep the oil:
Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). - Make the batter:
In a bowl, whisk together pancake mix (or flour), milk, egg, and vanilla extract until smooth. The batter should be thick enough to coat the marshmallows. - Skewer the marshmallows:
Insert a toothpick or small skewer into each marshmallow for easy dipping. - Coat the marshmallows:
Dip each marshmallow into the batter, making sure it is fully coated. - Fry them:
Carefully place the coated marshmallows into the hot oil. Fry for about 30–45 seconds, or until golden brown. Don’t overcrowd the pan. - Drain:
Remove with a slotted spoon and place on paper towels to drain excess oil. - Serve:
Dust with powdered sugar and serve immediately with chocolate or caramel sauce if desired.
Tip: These are best eaten warm and gooey right after frying!
Would you like a version with crushed graham crackers or a s’mores twist?