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Prepare the Batter: In a medium bowl, whisk together the pancake mix, water, and vanilla extract until smooth. This will be your coating batter.
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Prepare the Coating: In a separate shallow bowl, place the graham cracker crumbs for easy rolling.
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Coat the Marshmallows with Caution:
- Marshmallow Tip: Due to the airy nature of marshmallows, they can explode when exposed to hot oil. To prevent this, you can insert a toothpick or skewer through the center of the marshmallow for better control and heat distribution.
- Coating Tip: Dip each marshmallow into the batter, ensuring it’s completely coated. Then, roll the coated marshmallow in the graham cracker crumbs to evenly coat the outside.
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Fry Marshmallows Carefully:
- Oil Temperature Tip: Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for best results. Too high and the marshmallows can burn easily.
- Fry in Small Batches: Carefully place one or two marshmallows at a time into the hot oil. Don’t overcrowd the pot to avoid lowering the oil temperature.
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Drain and Enjoy:
- Frying Time: Fry the marshmallows for 30-60 seconds, or until golden brown.
- Draining Tip: Use a slotted spoon to remove the marshmallow from the oil and transfer it to a plate lined with paper towels to absorb excess oil.
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Serve and Enjoy Responsibly:
- Cooling Tip: Let the fried marshmallows cool slightly before serving, as the inside will be very hot.
- Dust and Dip (Optional): Once cool enough to handle, dust with powdered sugar and serve with chocolate sauce for dipping, if desired.
