Preparation

• Place the marshmallows in the freezer for at least 30 minutes to keep them firm before frying.
• Heat 3–4 inches of canola oil in a deep Dutch oven or fryer to 375 °F (190 °C).
• In a small bowl, whisk together the whole milk, egg, and vanilla extract until smooth.
• In a large bowl, add the pancake mix and make a well in the center. Pour in the milk mixture and whisk gently until thick and slightly lumpy.
• Remove marshmallows from the freezer and, using your fingers, coat each completely with the pancake batter.
• Carefully place the coated marshmallows into the hot oil and fry for about 25–30 seconds per side, or until golden brown.
• Using a slotted spoon, transfer the fried marshmallows to a paper towel-lined baking sheet to drain excess oil.
• Serve warm with optional toppings like powdered sugar, chocolate sauce, whipped cream, or sprinkles.