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Deep Fried S'Mores offer a playful take on a nostalgic treat by wrapping melty chocolate and toasted marshmallow in crispy pancake batter. This recipe transforms simple ingredients into an outrageously delicious dessert that is both gooey and crunchy. If you crave s'mores but want something even more satisfying and memorable for gatherings, these are an instant crowd-pleaser.
The first time I made these was on a wild whim one Saturday night and they became an immediate family favorite. Now we plan movie nights just as an excuse to make them again.
Ingredients
- Graham crackers: give essential crunch and structure. Pick full-size sheets that are not broken for easy assembly
- Large marshmallows: are the secret to the perfect stretchy molten center. Standard size works best for even melting and toastiness
- Hershey's chocolate bars: melt smoothly and recreate classic s'mores flavor. Choose unwrapped fresh chocolate bars for easy stacking
- Pancake mix: creates the crispy coating. Use a just-add-water variety so the batter is thick enough to stay put
- Large egg: adds richness and binds the batter so the coating puffs as it fries. Fresh eggs make for a fluffier result
- Milk: gives a creamy texture to batter while helping with browning. Go for whole milk for the richest flavor
- Vegetable oil: is used both in the batter and for frying. Pick one with a neutral taste and good high-heat performance such as canola
- Oil for frying: needs to fill your pot at least three inches deep and hold steady at 375 for that golden crunch
Instructions
- Mix the Batter:
- In a deep mixing bowl stir together pancake mix large egg milk and vegetable oil until mostly smooth with some small lumps left. Rest the batter five minutes to help it stick thickly to each s'more sandwich
- Assemble the S'mores:
- Break graham crackers into even halves. Place one marshmallow and half a chocolate bar on one half. Cap with another cracker and press gently to hold everything in place
- Coat with Batter:
- Hold each assembled s'more with tongs. Dip into the rested batter and turn to cover every side. Gently shake off excess to avoid pooling in the fryer
- Fry Until Golden:
- Carefully lower each coated s'more into hot oil using tongs. Hold suspended for a few seconds so the batter sets before letting go. Fry about three to four minutes until the shell is deep golden
- Cool and Serve:
- Remove s'mores using a slotted spoon. Set on paper towels to drain. Wait at least five minutes before eating to let chocolate cool slightly and the center set just enough
For me the magic ingredient is the marshmallow because it transforms inside the hot batter to that perfect stretchy softness. My family still talks about the first time we shared these after a winter walk and how they turned a simple night into something special.
Storage Tips
Store leftovers covered in the fridge and use a hot oven to reheat which will crisp the batter again. They lose crunch quickly so enjoy them the day they are fried for the best experience. Avoid microwaving as this makes the graham crackers soggy and the coating limp.
Ingredient Substitutions
Try digestive biscuits if you prefer a heartier base or cannot find graham crackers. You can use a homemade batter with flour egg milk and baking powder if ready-mix is unavailable. Swap in dark or flavored chocolate for variety but keep marshmallows full-sized for the right molten core.
Serving Suggestions
Deep Fried S'Mores pair perfectly with a scoop of cold vanilla ice cream or a drizzle of caramel sauce. I like to dust them with powdered sugar for extra sweetness. Serve as a playful ending to a cookout or for a cozy indoor treat by the fire.
Seasonal Adaptations
Add a dash of cinnamon or pumpkin spice to the batter in autumn for cozy warmth. Use peppermint chocolate in winter for a festive twist. Swap out regular marshmallows for strawberry or caramel-flavored ones in spring and summer for a fruity touch.
Success Stories
Many friends have told me they now make Deep Fried S'Mores at every game night and one neighbor even served these at their backyard wedding for crowd-pleasing fun. Every time I fry up a dozen they disappear faster than anything else on the dessert table.
Freezer Meal Conversion
It is best to assemble the s'mores and freeze them individually on a tray before battering. When ready to serve dip frozen s'mores in batter and fry straight from frozen giving them an extra minute in the oil. This method makes it possible to prep for parties ahead of time and still get that ooey gooey center without sogginess.
These s'mores come together quickly and deliver that signature melty center and golden crunch. Perfect for making sweet memories with friends and family.
Common Questions About the Recipe
- → How do I keep s'mores together while frying?
Assemble tightly and use tongs to hold in oil for a few seconds before releasing, which helps set the batter and keeps everything intact.
- → What type of oil is best for deep frying?
Opt for a neutral-flavored oil with high smoke point, like vegetable or canola, and maintain temperature at 375°F for crisp results.
- → Can I prepare the batter ahead of time?
Yes, you can mix the batter in advance. Let it rest for five minutes before coating to improve adhesion and texture.
- → Are there recommended chocolate alternatives?
Classic milk chocolate bars offer the best melt, but dark or semi-sweet chocolate can be used for a richer flavor profile.
- → Can leftovers be reheated?
Store in the fridge and reheat in an oven at 350°F for a few minutes. The result is less crispy, but the flavor remains delicious.