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.
Unsweetened cocoa powder
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.
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.