Why You’ll Love This Recipe

You’ll love this recipe because it’s simple, satisfying, and delightfully unexpected. It takes a childhood favorite—marshmallows—and gives them a crunchy, warm coating that contrasts beautifully with the soft center. It’s ideal for serving as a party appetizer or dessert, and it always sparks curiosity and smiles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marshmallows (standard size)
All-purpose flour
Cornstarch
Baking powder
Salt
Granulated sugar
Milk (or a milk substitute)
Egg
Vanilla extract
Breadcrumbs or crushed cereal (for coating)
Vegetable oil (for frying)
Powdered sugar or melted chocolate (optional, for serving)

Recipe Card

Marshmallows: 24
All-purpose flour: ¾ cup
Cornstarch: ¼ cup
Baking powder: ½ teaspoon
Salt: ⅛ teaspoon
Granulated sugar: 2 tablespoons
Milk: ½ cup
Egg: 1 large
Vanilla extract: ½ teaspoon
Breadcrumbs (or crushed cornflakes): 1 cup
Vegetable oil (for frying): enough for deep frying (about 2–3 inches depth)
Powdered sugar or melted chocolate: as desired

Directions

Prepare the coating mixture. In a bowl, whisk together the flour, cornstarch, baking powder, salt, and granulated sugar.
Make the batter. In a separate bowl, beat the egg, milk, and vanilla extract until smooth.
Combine. Gradually add the dry mixture to the wet ingredients and whisk until you have a thick batter (similar to pancake batter but a bit thicker).
Prep the coating. Place the breadcrumbs (or crushed cereal) in a wide shallow bowl.
Coat the marshmallows. Skewer each marshmallow on a toothpick or small stick (optional, but helpful). Dip each marshmallow into the batter to fully coat, then roll it in the breadcrumb mixture to cover completely. For extra crispness, you can double-coat (batter → crumbs → batter → crumbs).
Heat the oil. In a deep pot, heat vegetable oil to about 180 °C (350 °F).
Fry carefully. Fry the coated marshmallows in batches—do not overcrowd the pot. Fry for 1 to 1½ minutes, turning gently until golden brown on all sides.
Drain. Use a slotted spoon to transfer the fried marshmallows to a plate lined with paper towels to absorb excess oil.
Serve warm. Dust with powdered sugar or drizzle with melted chocolate if desired. Serve immediately while warm and crispy.

Servings and timing

Servings: about 24 fried marshmallow bites
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Chocolate-filled marshmallows: Place a small piece of chocolate inside each marshmallow before coating.
Cinnamon sugar coating: Mix ground cinnamon with granulated sugar and sprinkle over the fried marshmallows instead of powdered sugar.
Nut or coconut crust: Use finely chopped nuts or shredded coconut instead of breadcrumbs for coating.
Spiced batter: Add a pinch of pumpkin spice or cinnamon to the batter for extra flavor.
Mini marshmallows version: Use mini marshmallows and adjust frying time downward, watching carefully so they don’t melt too much.

Storage/Reheating

These are best eaten fresh, as the crispy texture softens over time. If you have leftovers:

Let them cool completely, then store in an airtight container at room temperature for up to 1 day.
To reheat, preheat an oven or toaster oven to 175 °C (350 °F). Place the marshmallows on a baking sheet and heat for 3 to 5 minutes until crisp again. Watch closely so they don’t melt through the coating.

FAQs

What type of marshmallows work best?

Standard, medium-sized marshmallows hold up well to frying. Jumbo ones might melt too slowly and mini marshmallows may disintegrate.

Can I skip the breadcrumb coating?

The coating is essential for crispiness and structure. Without it, the batter alone will likely be soggy and unstable.

Why did my coating fall off while frying?

This can happen if the batter is too thin or the coating isn’t pressed firmly. Make sure the batter and crumb coating adhere well. Double coating can help.

Can I bake instead of fry?

You could try baking at a high temperature, but you won’t get the same deep-fried crispiness. Use convection mode and watch very carefully.

What oil is recommended for frying?

Use a neutral oil with a high smoke point (e.g. canola oil, vegetable oil). Avoid strong flavored oils like olive oil.

How do I tell when it’s cooked enough?

Once all sides are golden brown and the coating is firm, it’s done. Do not overcook or leave too long—interior should still be soft.

Can I make them in advance?

No — they are best served immediately. If made ahead, reheat briefly to restore crispiness (see Storage/Reheating).

Are these safe for kids?

Yes, but be cautious—they’re served hot, and the inside is very soft. Use small portions and allow them to cool slightly.

Can I use gluten-free flour or coatings?

Yes — substitute with gluten-free flour blend and gluten-free breadcrumbs or crushed gluten-free cereal.

How to serve them more elegantly?

Serve on skewers, drizzle with chocolate, offer dipping sauces (caramel, chocolate, fruit syrup), or present them in mini dessert cups.

Conclusion

Crispy deep fried marshmallows turn a simple sweet treat into something delightfully unexpected and fun to share. With a crunchy shell and gooey interior, they make a memorable party dessert or indulgent snack. With a few variations and careful frying, you’ll have guests raving—and reaching for more.

Crispy Deep Fried Marshmallows