Fresh marshmallows hold their shape better and melt perfectly inside the coating.
Keep the Oil at the Right Temperature:
Maintain the oil temperature at 375°F (190°C) for even frying. Use a thermometer to monitor the temperature.
Use a Thick Batter:
Ensure the batter is thick enough to coat the marshmallows well. A thin batter can result in uneven coating.
Freeze Marshmallows Slightly:
Freeze marshmallows for about 15 minutes before coating. This helps them hold their shape while frying.
Use a Deep Fryer:
If possible, use a deep fryer for consistent temperature control and even frying.
Don’t Overcrowd the Pan:
Fry a few marshmallows at a time to avoid lowering the oil temperature and ensure even cooking.
Use Graham Cracker Crumbs:
Roll the batter-coated marshmallows in graham cracker crumbs for an extra layer of crunch and flavor.
Ensure Even Coating:
Dip the marshmallows completely in the batter and crumbs to seal them well and prevent oil from seeping in.
Drain Excess Oil:
After frying, place the marshmallows on a paper towel-lined plate to drain excess oil.
Use a Slotted Spoon:
Use a slotted spoon to remove the marshmallows from the oil to avoid splashing and excess oil.
Use the Right Oil:
Use oils with a high smoke point like vegetable, canola, or peanut oil for best results.
Keep the Batter Cold:
Cold batter sticks better to the marshmallows. Refrigerate the batter if it starts to warm up.
Adjust Cooking Time:
Fry for about 30-60 seconds or until golden brown. Adjust the time based on the size of the marshmallows.
Serve Immediately:
Serve the marshmallows while they are still warm and gooey inside for the best taste and texture.
Dust with Powdered Sugar:
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