Deep Fried Marshmallows

Last summer at a neighborhood block party, my neighbor Sarah showed up with a paper grocery bag filled with what looked like ordinary golden fritters. One bite revealed that incredible molten marshmallow center, and I spent the rest of the evening begging for the recipe. Now they're the most requested treat at every gathering I host.

I made these for my daughter's birthday sleepover, and twelve teenage girls fell completely silent when they took their first bites. The only sounds were happy hums and forks clinking against plates. Two of them literally asked if I could teach them how to make it before the night was over.

Ingredients

• 12 large marshmallows: These are the stars of the show, so grab the freshest ones you can find
• 1 cup (125 g) all-purpose flour: Forms the backbone of your crispy coating
• 2 tbsp cornstarch: The secret ingredient that makes the shell extra light and crunchy
• 1 tbsp granulated sugar: Adds just enough sweetness to complement the marshmallow
• 1/2 tsp baking powder: Helps the batter puff up beautifully around each marshmallow
• 1/4 tsp salt: Balances out all that sugar so each bite tastes complete
• 3/4 cup (180 ml) cold sparkling water: The bubbles create an incredibly airy batter, trust me on this
• 1 large egg: Binds everything together and adds structure to the coating
• Vegetable oil: For deep frying, you want enough to submerge the marshmallows completely
• Powdered sugar: For that finishing snow dust that makes them look irresistible
• Chocolate sauce or caramel sauce: Because some things deserve to be even more indulgent

Instructions

Get your oil ready:

Pour vegetable oil into a deep pot or fryer until it's about 3 inches deep, then heat it to 350°F (175°C). I use a kitchen thermometer because getting the temperature right makes all the difference between perfect crispy and soggy greasy.

Mix the dry ingredients:

Whisk together the flour, cornstarch, sugar, baking powder, and salt in a medium bowl until everything looks uniform.

Make the batter:

Whisk your egg and cold sparkling water in a separate bowl until combined, then pour it into the dry ingredients. Keep whisking until you have a smooth batter that's slightly thicker than pancake batter.

Prep the marshmallows:

Pat each marshmallow dry with a paper towel if they feel sticky, then spear them one at a time with a skewer or fork. Dip each one into the batter, letting any excess drip off for just a second.

Fry them up:

Carefully lower each coated marshmallow into the hot oil, working in batches so you don't crowd the pot. Fry for 1 to 2 minutes, turning them occasionally, until they're gorgeous golden brown all over.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels for about 30 seconds. Dust generously with powdered sugar and drizzle with your favorite sauce while they're still warm.

Save

My husband accidentally discovered that rolling a freshly fried marshmallow in crushed graham crackers creates the most incredible s'mores upgrade. Now he requests that version every time, and honestly, I can't argue with the man's taste.

Getting That Perfect Crunch

The sparkling water in your batter is doing some serious work with those tiny bubbles creating air pockets as everything fries. I've tried regular water and soda both, but nothing gives you that same ethereal crunch.

Temperature Matters

Too cold and your marshmallows absorb too much oil, turning into sad little grease sponges. Too hot and the outside burns before the inside even melts. That 350°F sweet spot is where the magic happens.

Sauce Game Strong

While chocolate and caramel are classic choices, I've fallen hard for warm raspberry sauce drizzled over these. The tart fruit cutting through all that sweetness? Absolute perfection. Keep a few sauce options on hand and let everyone customize their own plate.

• Warm your sauces slightly before serving for that restaurant quality touch
• Set up a dipping station and let guests go wild with combinations
• Crushed graham crackers make for an incredible textural contrast

Save

There's something deeply satisfying about pulling a warm, sugar coated marshmallow from that paper bag and watching everyone's eyes light up. Pure happiness, deep fried and served warm.

Recipe FAQs

→ What temperature should the oil be for frying?

Heat your vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure proper temperature, which helps achieve that crispy exterior while cooking the marshmallow through without burning.

→ Can I make these ahead of time?

These are best served immediately after frying while they're hot and crispy. The marshmallow center softens as it cools, so fresh from the fryer gives you that perfect contrast between crisp coating and gooey interior.

→ Why use sparkling water in the batter?

The carbonation in sparkling water creates tiny bubbles in the batter, resulting in a lighter, crispier coating when fried. Cold sparkling water works best for achieving that delicate, airy texture.

→ What dipping sauces work well?

Chocolate sauce and caramel are classic choices, but try raspberry coulis for a fruity contrast, peanut butter sauce for nutty richness, or even a warm berry compote. Fresh berries on the side also complement the sweetness beautifully.

→ Can I bake these instead of frying?

Baking won't give you the same crispy exterior and gooey interior combination. Deep frying creates that signature texture contrast that makes these treats special. If you need an alternative, an air fryer might work better than baking.

→ How do I prevent marshmallows from melting too much?

Work quickly when dipping and keep the oil at the right temperature. The batter coating helps protect the marshmallow, and the short cooking time (1-2 minutes) ensures they warm through without completely losing their shape.