Here’s a fun and indulgent recipe for Golden Fried Marshmallow Delights, crispy clouds of sweetness that are sure to satisfy your sweet tooth! These marshmallows are coated in a light batter, fried to perfection, and finished with a dusting of powdered sugar for a crispy, gooey treat.
Ingredients
- 12 large marshmallows
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup cold milk (or sparkling water for extra crispiness)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional, for a spicy touch)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Chocolate or caramel sauce, for dipping (optional)
Instructions
Prepare the Marshmallows:
- Freeze the marshmallows: Place the marshmallows on a baking sheet and freeze them for at least 1 hour. This helps them hold their shape when frying and prevents them from melting too quickly.
Make the Batter:
- Mix the dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon (if using).
- Add the wet ingredients: Add the egg, cold milk (or sparkling water), and vanilla extract to the dry ingredients. Whisk until smooth and well-combined. The batter should be thick but able to coat the marshmallows.
Fry the Marshmallows:
- Heat the oil: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium heat. The oil should be hot, around 350°F (175°C).
- Coat the marshmallows: Dip each frozen marshmallow into the batter, ensuring it’s fully coated.
- Fry the marshmallows: Carefully place the battered marshmallows in the hot oil, a few at a time. Fry for about 1-2 minutes or until golden brown, turning occasionally to ensure even frying. Don’t overcrowd the pan.
- Drain the marshmallows: Use a slotted spoon to remove the marshmallows from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:
- Dust with powdered sugar: Once they’re all fried, lightly dust the golden fried marshmallows with powdered sugar.
- Optional dipping sauces: Serve with chocolate sauce, caramel sauce, or a dusting of cinnamon sugar for extra sweetness.
Pro Tips:
- For a lighter batter, replace some of the flour with rice flour for an extra crispy coating.
- Keep the fried marshmallows warm in the oven (on low heat) if you’re making a large batch.
- These are best served immediately after frying to maintain the crispy exterior and gooey center.