Golden Gooey Deep Fried Marshmallows (Print Version)
# Ingredients:
→ For the Batter
01 -
120g (1 cup) all-purpose flour
02 -
15g (1 tablespoon) granulated sugar
03 -
5g (1 teaspoon) baking powder
04 -
Pinch of fine sea salt
05 -
180ml (¾ cup) whole milk
06 -
5ml (1 teaspoon) vanilla extract
07 -
1 large egg
→ Core Ingredient
08 -
12 large marshmallows
→ Frying
09 -
480ml (2 cups) vegetable oil
→ Garnish and Optional Toppings
10 -
Powdered sugar
11 -
Melted chocolate sauce
12 -
Caramel sauce
13 -
Strawberry sauce
14 -
Crushed graham crackers
15 -
Crushed cookie crumbs
16 -
Shredded coconut
17 -
Chopped nuts
# Instructions:
01 -
Begin by gathering all necessary ingredients. Ensure your work area is organized for efficiency. Prepare the batter, heat the frying oil, and arrange any desired garnishes or dipping sauces.
02 -
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and sea salt. In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined. Gradually incorporate the wet ingredients into the dry mixture, whisking continuously until a smooth batter forms. Adjust the consistency with a small amount of additional milk or flour as needed, aiming for a texture similar to pancake batter.
03 -
Pour the vegetable oil into a deep saucepan or an electric deep fryer. Heat the oil to 175°C (350°F). You can test the oil's readiness by dropping a small amount of batter into it; it should immediately sizzle vigorously.
04 -
Carefully skewer each large marshmallow, or use sturdy tongs. Dip each marshmallow completely into the prepared batter, ensuring an even coating. Allow any excess batter to drip off before proceeding.
05 -
Gently lower 2-3 battered marshmallows into the hot oil at a time, avoiding overcrowding. Fry for approximately 15-20 seconds per side, or until they achieve a rich golden-brown hue. Use tongs to carefully flip them. Once cooked, remove the fried marshmallows and place them on a plate lined with paper towels to absorb any residual oil.
06 -
While the deep-fried marshmallows are still warm, generously dust them with powdered sugar. Serve immediately with your preferred dipping sauces or optional toppings.
# Notes:
01 -
For optimal shape retention, ensure marshmallows are chilled prior to coating.
02 -
Consistent oil temperature is crucial for even cooking and a crispy exterior; monitor it closely.
03 -
Fry marshmallows in small batches to maintain a stable oil temperature and prevent overcrowding.
04 -
Apply powdered sugar immediately after frying for superior adhesion and flavor.
05 -
Consider a 'S'mores' variation: after frying, roll marshmallows in crushed graham crackers and drizzle with melted chocolate.
06 -
For a 'Coconut Dream' variation, coat warm fried marshmallows with shredded coconut.
07 -
Create a 'Cookies & Cream' experience by rolling in crushed chocolate sandwich cookies.
08 -
Indulge in a 'Caramel Delight' by drizzling with salted caramel sauce and a pinch of sea salt.
09 -
For a 'Nutty Crunch' finish, roll in finely crushed nuts.