Ingredients
Scale
(Serves 4–6)
- 12 large marshmallows (or 24 mini)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 large egg
- 1 tbsp granulated sugar
- Vegetable or canola oil (for frying)
- Optional: powdered sugar for dusting
- Optional dipping sauce: melted chocolate, caramel, or strawberry syrup
Instructions
- Prep marshmallows: If using large marshmallows, cut in half crosswise for easier handling. Pat dry with paper towels.
- Make batter: In a bowl, whisk flour, baking powder, salt, and sugar. In another bowl, beat egg and milk. Gradually whisk wet into dry until smooth (thin pancake batter consistency).
- Heat oil: In a deep pot or fryer, heat 2–3 inches of oil to 350°F (175°C).
- Coat & fry:
- Dip each marshmallow into batter, letting excess drip off.
- Carefully lower into hot oil using a slotted spoon or tongs.
- Fry 20–30 seconds per side until golden brown—do not overcook! (Marshmallows melt quickly.)
- Drain: Transfer to a paper towel–lined plate. Dust with powdered sugar if desired.
- Serve immediately with your favorite dipping sauce!
⚠️ Safety Tip: Marshmallows expand when heated—don’t overcrowd the pot, and keep a lid nearby in case of flare-ups.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min
Servings: 6 | Calories: 160 | Net Carbs: 24g | Fats: 6g | Protein: 3g
Servings: 6 | Calories: 160 | Net Carbs: 24g | Fats: 6g | Protein: 3g