April 2009
6 posts
These fried marshmallows are battered and fried in a cocoa-graham cracker breading with chocolate drizzled on top. The marshmallows inside puff up quite dramatically during frying and deflate while cooling, leaving you with a pretty tasty balloon of smoresy goodness.
Ingredients:
- Marshmallows
- Graham crackers
- Unsweetened cocoa powder
- Eggs
- Sugar
- Milk
- Canola oil and a deep fryer at 350F (or a pot on medium-high)
- Chocolate (for melting)
- Skewers, or at least a pointy chop stick.
Directions:
- Crush the graham crackers into a powder. I took one of the two bags in my standard-size graham cracker box. Some chunks are fine, but will probably fall off of the marshmallow while frying.
- Stir in the cocoa powder to taste (the more the better, imo) and an egg, adding milk to achieve the desired consistency. You want something that’s thick enough to compensate for the marshmallow exploding when fried. Otherwise your marshmallow will escape into the oily abyss of the fryer, which is pretty sad.
- Add sugar to taste. Graham crackers are actually pretty sweet already, but sugar will also caramelize in the fryer, which is pretty keen.
- Skewer a marshmallow. I used a cooking chopstick for this, but hopefully you have something slightly better suited for the task. Put the skewered marshmallow onto the batter, rotating it and dropping batter on it with a spatula to cover it completely. Any gaps in batter will result in a marshmallow leak. Avoid that.
- Once your marshmallow’s covered, sprinkle it with some panko for crunch and color and dunk it in the fryer. Spin it around, watching for any punctures. If one occurs it’s not the end of the world; just don’t fry that side any more. They’re done once they’re satisfyingly puffy.
- Melt down your chocolate and drizzle it on top. I made a chocolate sauce with unsweetened baker’s chocolate, cream, and sugar, but it’d probably be easier to just melt a chocolate bar or use chocolate sauce.
- Let it cool for at least a minute or two before eating. They’re good after cooling down entirely, as well. The encased marshmallows somehow retain some of their delightful meltiness at room temperature.
- You just made a fancy looking dessert with a deep fryer. Good for you.
12 votes
Chocolatiness
avg score: 7.9166666666667
Tastiness
avg score: 7.75
Adventure
avg score: 7.6666666666667
Friendliness
avg score: 8.9166666666667
11 votes
Chocolatiness
avg score: 4.3636363636364
Tastiness
avg score: 4.8181818181818
Adventure
avg score: 9.0909090909091
Friendliness
avg score: 5.4545454545455
12 votes
Chocolatiness
avg score: 5.0833333333333
Tastiness
avg score: 7
Adventure
avg score: 7.9166666666667
Friendliness
avg score: 7.25
12 votes
Chocolatiness
avg score: 8.75
Tastiness
avg score: 7.75
Adventure
avg score: 7.5833333333333
Friendliness
avg score: 7.5833333333333
13 votes
Chocolatiness
avg score: 8.5384615384615
Tastiness
avg score: 7.9230769230769
Adventure
avg score: 8.6153846153846
Friendliness
avg score: 7.7692307692308
11 votes
Chocolatiness
avg score: 4.4545454545455
Tastiness
avg score: 7.3636363636364
Adventure
avg score: 7.5454545454545
Friendliness
avg score: 6.5454545454545
10 votes
Chocolatiness
avg score: 9.1
Tastiness
avg score: 8
Adventure
avg score: 7.4
Friendliness
avg score: 8.2
10 votes
Chocolatiness
avg score: 7.3
Tastiness
avg score: 9.6
Adventure
avg score: 4.4
Friendliness
avg score: 8.7
6 votes
Chocolatiness
avg score: 7.5
Tastiness
avg score: 8
Adventure
avg score: 4.8333333333333
Friendliness
avg score: 7