How to Make Deep Fried Marshmallows

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Use store-bought or homemade marshmallows for deep-frying.
Use store-bought or homemade marshmallows for deep-frying. (Image: Jupiterimages/Polka Dot/Getty Images)

Deep-frying marshmallows might be highly unusual, but that makes it all the more fun as an indulgent treat. Deep-fried marshmallows are one of the many creative fried items you'll likely find at a state fair or carnival, which are notorious for deep-frying just about anything. Try it at home using firm marshmallows and sweetened, crispy graham crackers as the coating. Enjoy this crispy fried treat with a drizzle of chocolate sauce for a snack reminiscent of s'mores.

Things You'll Need

  • Deep fryer or large pot
  • Canola oil
  • Eggs
  • Graham crackers, crushed
  • Slotted spoon
  • Paper towels
  • Chocolate sauce, optional

Fill a deep fryer or large pot about halfway with canola oil and bring to a temperature of about 350 degrees Fahrenheit.

Whisk an egg white and a splash of water in small bowl. Add crushed graham crackers to another small bowl.

Dredge each marshmallow first into the egg batter, then into the crushed graham crackers, so that they are coated on all sides. Dip each of the coated marshmallows back into the egg wash and crushed graham crackers a second time, ensuring well-coated marshmallows.

Place the coated marshmallows into the hot oil to fry until they're golden brown, roughly 30 seconds or so. Turn the marshmallows carefully in the oil so all sides get evenly browned.

Remove the marshmallows from the hot oil and drain on paper towels. Allow them to cool for a couple of minutes before enjoying. Drizzle with melted chocolate if you like.

Tips & Warnings

  • You can roll the coated marshmallows in a layer of shredded coconut or crushed almonds for more flavor before frying -- just dredge them into the egg wash a third time first.
  • Try using homemade dried breadcrumbs seasoned with cinnamon and sugar instead of graham crackers for your coating.
  • You can try to use a light tempura batter for coating the marshmallows, like most of the state fair fried-food vendors use. However, they tend to not stick well to the marshmallows if they coating is too thick or thin, which takes practice and trial and error to get just right.

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