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This warm and indulgent treat takes everything you love about s’mores and gives it a golden crispy shell. I wanted something over-the-top but easy to make during a cozy weekend and this absolutely delivers. With just a few pantry staples and a quick fry, these deep fried s’mores bring gooey chocolate and toasted marshmallow to a whole new level.
I made these on a whim during a family game night and they instantly became the highlight of the evening. Now I keep pancake mix on hand just for this.
Ingredients
- Graham crackers: Crunchy and slightly sweet base that holds up well during frying. Choose whole sheets with no cracks
- Large marshmallows: They melt into that stretchy center and toast beautifully inside the batter. Avoid mini sizes for this
- Hershey's chocolate bars: Melt quickly and offer that familiar rich flavor. Use milk chocolate for a smooth texture
- Pancake mix: This creates the batter shell. Go for a classic just-add-water type for consistent coating
- Large egg: Helps bind the batter and adds richness. Use fresh eggs for best results
- Milk: Thins the batter to the right consistency while keeping it creamy. Whole milk gives better browning
- Vegetable oil: Used in the batter and for frying. Choose one with a neutral flavor and high smoke point
- Oil for frying: Enough to fill a deep pot about three inches deep. Keep temperature at 375 for even cooking
Step-by-Step Instructions
- Mix the Batter:
- In a mixing bowl stir pancake mix with egg milk and oil until most lumps are gone. Let it rest for five minutes to help it stick better to the s’mores
- Assemble the S'mores:
- Break graham crackers in halves. Stack a marshmallow and half a chocolate bar between two pieces. Press gently to hold it together
- Coat with Batter:
- Use tongs to dip each assembled s’more into the batter turning to coat completely. Shake gently to remove extra batter
- Fry Until Golden:
- Lower s’mores into the hot oil using tongs. Hold for a few seconds before letting go to keep them intact. Fry for three to four minutes until golden brown
- Cool and Serve:
- Remove with a slotted spoon and place on paper towels. Let them cool five to ten minutes before enjoying
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Storage Tips
Store leftovers in the fridge and reheat in an oven at 350 until warm. They won’t be as crisp but still taste great. Avoid microwaving which makes them soggy.
Ingredient Substitutions
You can swap pancake mix with a thick homemade batter of flour egg milk and a pinch of baking powder. Dark chocolate can be used if you prefer a less sweet flavor. Graham crackers can be replaced with digestive biscuits for a different crunch.
Serving Suggestions
Serve these with a scoop of vanilla ice cream for extra contrast or drizzle with warm chocolate sauce. They make a great ending to barbecue dinners or winter get-togethers.
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Frequently Asked Questions
- → Can I make these ahead of time?
They're best served fresh, as graham crackers soften over time. For best texture, fry just before serving.
- → What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, heated to 375°F.
- → Can I use homemade pancake batter?
Yes, but ensure it's thick enough to coat the s'mores without sliding off during frying.
- → What kind of chocolate works best?
Classic Hershey's bars melt well and provide the traditional flavor, but any milk chocolate bar will work.
- → How do I keep the s'mores from falling apart in oil?
Hold each s’more with tongs for a few seconds in the oil before releasing to help set the batter.