Ingredients:

  • 1 bag (10 oz) Large Jet-Puffed Marshmallows
  • 0.5 cup All-purpose flour
  • 2 cups Complete Pancake Mix
  • 0.75 cup Whole milk
  • 1 large Egg
  • 1 tsp Pure vanilla extract
  • 1 quart Neutral vegetable oil
  • 0.25 cup Powdered sugar

Instructions:

  1. Place the 10 oz bag of marshmallows on a tray and freeze for 15 minutes.
  2. Whisk 2 cups pancake mix, 0.75 cup milk, 1 egg, and 1 tsp vanilla until a thick, smooth consistency forms.
  3. Pour 1 quart of neutral oil into your pot and heat to exactly 375°F.
  4. Place 0.5 cup all purpose flour in a shallow bowl.
  5. Roll a chilled marshmallow in the flour, tapping off any excess.
  6. Submerge the floured marshmallow into the pancake mix batter using a fork or toothpick.
  7. Carefully drop the marshmallow into the oil. Cook for 30-45 seconds until the shell is deep golden and puffy.
  8. Use your spider strainer to gently roll the marshmallows so they brown evenly on all sides.
  9. Lift them out and place them on a wire rack for 1 minute.
  10. Dust generously with 0.25 cup powdered sugar while they are still hot enough for it to cling.