In a mixing bowl, whisk together the pancake mix, egg, and milk until smooth. The batter should be thick enough to coat the marshmallows evenly but still fluid enough to drip slightly when lifted with a spoon.
If desired, add a small splash of vegetable oil to the batter to create a smoother texture and lighter finish once fried.
Consistency cue: The batter should cling to the marshmallows without dripping off excessively — similar to a thick pancake batter.
Step 3: Coat the Marshmallows
Pat the marshmallows gently with a paper towel to remove any moisture; this helps the batter adhere better and prevents splattering during frying.
Dip each marshmallow into the batter, ensuring it’s fully coated on all sides. Gently shake off any excess before frying. Use tongs or a skewer to handle them for a cleaner process.
Step 4: Fry the Marshmallows
Carefully lower the coated marshmallows into the hot oil, a few at a time. Avoid overcrowding to maintain even cooking and oil temperature.
Fry for 30 seconds to 1 minute, turning occasionally with a slotted spoon until the coating turns a light golden brown and crisp.
Watch closely: Marshmallows brown quickly, so monitor them to prevent overcooking. The goal is a delicate, crisp exterior with a warm, gooey center.
