Deep Fried S'mores Delight

These deep fried s'mores are the answer when you crave gooey, chocolatey comfort but want a playful twist on the classic campfire treat. Dunking s'mores in a pillowy batter creates a crisp shell and captures all the melty magic inside. This dessert is a hit at gatherings and never fails to surprise guests with its nostalgic yet over-the-top appeal.

Ever since I first made a batch at a summer cookout these have become my go-to treat when I want to impress friends with minimal effort and maximum indulgence. My kids talk about them for days after.

Ingredients

• Bisquick pancake mix: gives a fluffy coating for the perfect crunch be sure to choose a fresh mix for the best texture
• Milk: creates the right consistency in the batter whole or two percent milk gives a richer flavor
• Vegetable oil: is essential for deep frying use a neutral oil with a high smoke point such as canola or peanut oil
• Egg: binds the batter and adds richness use a large egg for best results
• Graham cracker sheets: form the classic s'mores base go for a sturdy brand so they hold together well
• Large marshmallows: provide gooeyness use the s'more size if you can find them for extra drama
• Hershey’s chocolate bars: lend nostalgia and melt beautifully classic milk or dark both work just break into squares
• Extra oil for frying: ensure you have enough to fill your pot five to six inches deep

Step-by-Step Instructions

Prepare the Oil:

Fill your heavy bottomed pot five to six inches with vegetable oil and clip on a candy or oil thermometer. Bring the oil to three hundred seventy five degrees Fahrenheit doing this slowly over medium heat for safety. Too hot and your s'mores may burn without the centers melting.

Mix the Batter:

Combine Bisquick mix milk vegetable oil and egg in a medium bowl. Whisk until mostly smooth. The batter should coat the back of a spoon thick enough so it sticks to the s'mores but not so thick that it clumps. If needed adjust with a splash more milk or a sprinkle more mix. Let the batter rest for five minutes to help hydrate the flour.

Assemble the S'mores:

Break each graham cracker sheet in half to make squares. Stack a marshmallow and a square of chocolate on one graham cracker square then top with the second square. Press gently to keep it together. Repeat with remaining ingredients to make eight s'mores.

Coat the S'mores:

Using tongs or clean hands fully dip each s'more stack into the batter making sure every side is completely covered. Gently shake off any excess batter.

Fry the S'mores:

Lower each coated s'more into the hot oil using tongs. Hold it there for a few seconds to allow the batter to set. Let go once the batter starts to hold together. Fry two to three at a time flipping with a slotted spoon so they cook evenly on all sides until they are deep golden brown. This usually takes about two to three minutes per s'more.

Drain and Cool:

Use your slotted spoon to transfer fried s'mores to a wire rack set over a paper towel lined baking tray. Allow them to cool for five to ten minutes so the inside stays gooey but the outside is set.

Serve Warm:

Serve while still warm and gooey to capture that perfect s'mores texture. Enjoy as is or drizzle with extra chocolate if desired.

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Nothing brings out memories like the combination of graham crackers toasted marshmallow and melting chocolate. My favorite part is the moment you crack open that golden shell and the marshmallow stretches into those perfect strings just like at the campfire but with an even better crunch.

Storage Tips

Deep fried s'mores taste best fresh but you can store leftovers in an airtight container for up to one day at room temperature. To reheat place in a toaster oven or oven at three hundred fifty degrees Fahrenheit until warmed through and crisp outside again. Microwaving loses the crisp texture.

Ingredient Substitutions

You can swap in gluten free pancake mix for the Bisquick if needed. Use your favorite chocolate bars dark chocolate with caramel inside adds a grown up spin. Extra large marshmallows work if you want a really dramatic gooey effect but regular marshmallows will do in a pinch.

Serving Suggestions

Serve these at a backyard barbecue or kids birthday party as a fun treat. Pile them high on a platter and drizzle with melted chocolate or a dusting of powdered sugar for extra flair. They are delicious alongside a scoop of vanilla ice cream.

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Cultural and Historical Context

This recipe brings together two icons of American summer fun campfire s'mores and fairground deep frying. S'mores have roots in early twentieth century Girl Scout cookbooks and the deep fried version adds a playful state fair energy that makes these even more irresistible to all ages.

Recipe FAQs

→ How do I prevent the s'mores from falling apart during frying?

Keep the s'more firmly together while dipping in batter and use tongs to hold it in the oil for a few seconds so the coating sets.

→ What oil should I use for frying?

Vegetable oil is ideal due to its high smoke point and neutral flavor, ensuring crisp results without overpowering sweetness.

→ Can I use mini marshmallows or substitute the chocolate?

Large marshmallows are best for optimal gooeyness, but you can substitute chocolate bars with milk or dark chocolate of your choice.

→ How do I know when the s'mores are cooked through?

Fry until the batter is deep golden brown, flipping to ensure even cooking. Drain on paper towel for a crispy finish.

→ What is the best way to serve deep fried s'mores?

Let them cool for 5-10 minutes and serve slightly warm for the perfect combination of melted chocolate and toasted marshmallow.