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This deep fried s’mores recipe turns a campfire favorite into an unforgettable crispy indulgence. By dunking s’mores into pancake batter and frying them to golden perfection, you get that nostalgic marshmallow and chocolate combo with a carnival-style crunch. It’s comfort food meets dessert magic, and every bite feels like a celebration. Whether you’re making them for a party or just treating yourself, these are the kind of sweets that get talked about long after the plate is empty.
I first made these at an indoor birthday party when we couldn’t do a real bonfire. The look on the kids’ faces when they bit into them was priceless and now it’s become a tradition at every family gathering.
Ingredients
- Graham crackers: The honey version works best because it brings extra sweetness and a toasty crunch that holds up well when fried
- Large marshmallows: Regular size is ideal because they melt slowly and keep their shape better than minis
- Hershey’s chocolate bars: Classic milk chocolate melts beautifully and gives that familiar s’mores flavor
- Pancake mix: Speeds things up and creates a light crispy coating that browns nicely in hot oil
- Egg: Helps bind the pancake mix into a smooth batter
- Milk: Thins the batter to the right consistency for coating
- Neutral oil: Choose something like canola or vegetable oil for frying that won’t overpower the flavors
Step-by-Step Instructions
- Heat the Oil:
- Pour three inches of oil into a heavy pot and heat it to three hundred seventy five degrees. Use a candy thermometer if you can because the right temperature is crucial for crispiness without burning
- Mix the Batter:
- In a bowl whisk pancake mix with egg milk and a splash of oil until mostly smooth. A few lumps are okay and actually help with texture. Let the batter rest five minutes while you build the s’mores
- Assemble the S’mores:
- Break graham crackers into squares. Sandwich a marshmallow and half a chocolate bar between two squares pressing gently so it stays together without breaking
- Dip in Batter:
- Use tongs to dip each assembled s’more into the batter coating all sides. Let excess drip off before frying so the coating is even and not too thick
- Fry Until Golden:
- Lower each coated s’more into the oil and hold it with tongs for a few seconds to set the batter. Fry for three to four minutes turning once to cook evenly
- Drain and Cool:
- Lift out with a slotted spoon and place on paper towels. Let cool at least five minutes so the inside settles and does not burn your mouth when you bite in
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The first time I tried making these I didn’t realize how fast things move once you start frying. Now I always have my batter and s’mores ready to go before heating the oil. That way I can just focus on frying and not scramble around while the pot’s hot.
Storage Tips
Deep fried s’mores are best eaten within minutes of frying. If you do have extras refrigerate them and reheat in a hot oven for a few minutes to bring back some of the crispiness. Avoid microwaving because it makes them soggy.
Ingredient Substitutions
No pancake mix on hand Use all purpose flour a pinch of baking powder sugar salt egg and milk for a quick batter. Try dark chocolate or peanut butter cups instead of milk chocolate for a twist. Cinnamon graham crackers bring extra warmth that pairs well with the fried coating.
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Serving Suggestions
Serve on a platter dusted with powdered sugar for a party Add a drizzle of chocolate or caramel sauce for extra indulgence Pair with vanilla ice cream for a hot and cold contrast that really works
Cultural Context
This recipe takes inspiration from county fair food where deep frying sweets is part of the fun. It’s also a way to enjoy s’mores year round without needing a campfire making it accessible for apartment living or indoor celebrations.
Recipe FAQs
- → How do I keep the s'mores from falling apart while frying?
Hold them with tongs when first placing them in the oil. The batter sets quickly and helps hold everything together.
- → What temperature should the oil be?
Keep the oil at 375°F. This ensures a crispy outside while heating the inside properly without burning.
- → Can I make these ahead of time?
They're best enjoyed fresh. Storing them makes the coating soggy. Fry them just before serving for best texture.
- → What if I don’t have pancake mix?
You can mix flour, baking powder, sugar, salt, milk, and egg to create a batter similar to pancake mix.
- → Can I use different chocolate types?
Yes! Dark chocolate, chips, or peanut butter cups work well – just make sure they fit between the crackers.