Ingredients

20 large marshmallows, frozen

⅔ cup whole milk

1 large egg, room temperature

¼ tsp vanilla extract

1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand used)

Canola oil, for frying (enough to fill 3–4 inches deep in a Dutch oven or to the fill line of a deep fryer)

Optional Toppings

Powdered sugar, sifted

Whipped cream

Chocolate sauce

Rainbow sprinkles

Directions

1. Prepare marshmallows: Freeze marshmallows for at least 1 hour to keep them firm for frying.

2. Make batter: In a bowl, whisk together milk, egg, and vanilla. Stir in pancake mix until smooth.

3. Heat oil: In a Dutch oven or deep fryer, heat canola oil to 350°F (175°C).

4. Dip and fry: Using skewers or tongs, dip marshmallows into the batter, coating completely. Carefully lower into hot oil. Fry 1–2 minutes until golden brown.

5. Drain: Remove marshmallows with a slotted spoon and place on paper towels to drain.

6. Top and serve: Dust with powdered sugar, drizzle with chocolate sauce, add whipped cream or sprinkles if desired. Serve warm