Okay, confession time, amici. Sometimes, a girl just needs fried food. Don’t look at me like that! Here in Portland, we have amazing food carts and fairs, and there’s just something about that crispy, golden-fried goodness that calls my name. Combine that with the melty, gooey perfection of a s’more? Mamma mia! Forget about it! I first encountered the magic of Deep Fried S’mores at a summer street fair years ago – probably while trying to juggle a tired Luca and a sticky-fingered Mia – and it was a revelation.
That warm, molten chocolate, the perfectly toasted marshmallow cloud, the familiar crunch of graham cracker, all wrapped up in a light, crispy batter hug… I knew right then, amidst the happy chaos, that I had to figure out how to make this little piece of heaven at home. My goofy husband Mike calls them “fry-mores” (bless his pun-loving heart), but whatever you call them, they’re ridiculously indulgent and totally worth it. So, grab your apron, maybe put on some upbeat tunes, and let’s fry up some joy! Andiamo!
Why Deep Fried S’mores Are the Ultimate Indulgence
Look, campfire s’mores are great, truly! But these deep-fried wonders? They’re a whole other level of deliciousness. Here’s why you need to try them:
- Texture Palooza: Seriously, the combo is insane! Crispy, light batter gives way to melty chocolate, gooey marshmallow, and that classic graham cracker crunch. It’s a party in your mouth!
- Warm & Gooey Factor x1000: Frying takes that campfire warmth and intensifies it, melting everything into a perfect pocket of gooey delight.
- Fun & Fabulous: Let’s be honest, it’s just FUN! Serving these up feels like bringing the state fair right into your kitchen. Your family and friends will flip!
- Utterly Irresistible: Need I say more? Crispy, sweet, chocolatey, marshmallowy goodness. Resistance is futile, my friends. If you love over-the-top treats, these are for you – maybe alongside some Nutella Stuffed Cookies for a real indulgence fest!
It’s taking a beloved classic and giving it a crispy, golden, slightly over-the-top makeover. What’s not to love?
Ingredients and Substitutions
What You’ll Need:
For the S’mores Base (The Insides!):
- 12 graham crackers: The classic foundation! Honey or cinnamon flavored work great.
- 16 oz melted chocolate wafers (milk, dark, or semi-sweet): Wafers melt beautifully smooth, which is key here. Use good quality chocolate you love eating!
- 16 large marshmallows: Those flatter “s’more marshmallows” are awesome if you can find them, as they fit nicely. Regular large ones work too!
For the Crispy Deep-Fry Batter (The Outside!):
- 1 cup all-purpose flour: Basic pantry staple!
- 2 teaspoons baking powder: For that light, airy puffiness. Make sure it’s fresh!
- ½ teaspoon salt: Balances the sweetness. Don’t skip it!
- 1 tablespoon granulated sugar: Just a touch of sweetness in the batter itself.
- ¾ cup whole milk: Adds richness, but other milk works too (see subs!).
- 1 large egg: Binds the batter together.
- 2 tablespoons melted butter: For flavor and tenderness.
Ingredient Substitutions:
- Chocolate Wafers: Good quality chocolate chips can work, but melt them carefully in short bursts, stirring often, as they can seize more easily than wafers.
- Marshmallows: If you only have mini marshmallows, you can use them, but layering them evenly might be trickier. Stick to large if possible!
- All-Purpose Flour: Need gluten-free? A good 1-to-1 gluten-free baking flour blend should work well here.
- Whole Milk: Low-fat milk, almond milk, or soy milk can totally be used instead. The batter might be slightly less rich, but still delicious!
- Butter: Melted coconut oil (refined if you don’t want coconut flavor) or a neutral vegetable oil like canola can stand in for butter.
Gluten-Free Note: Easy peasy! Just use certified gluten-free graham crackers and your favorite gluten-free 1-to-1 baking flour blend for the batter.
Step-by-Step Instructions: Deep Frying Your Way to S’more Bliss
Alright, deep breath! This isn’t hard, it just takes a little patience (mostly waiting for things to freeze!). Ready to fry up some pure magic?
Part 1: Making the S’mores Slab (The Freezing is Key!)
- Prep Your Pan: Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on two opposite sides like little handles. This is your secret weapon for easy removal later!
- Graham Cracker Base: Arrange a single layer of graham crackers snugly on the bottom of the pan. Break or cut them as needed to fit perfectly – like little edible floor tiles!
- Melt Half the Chocolate: Gently melt 8 oz of the chocolate wafers. Microwave in 30-second bursts, stirring in between, until smooth and luscious. Be patient, don’t scorch it!
- Chocolate Layer 1: Pour the melted chocolate evenly over the graham cracker base. Use an offset spatula or the back of a spoon to spread it into a nice, even layer.
- Marshmallow Mania: Arrange the large marshmallows in a single layer on top of the chocolate. Snuggle them in close together.
- Melt the Rest: Now, melt the remaining 8 oz of chocolate wafers just like before. Smooth and dreamy!
- Chocolate Layer 2: Pour this melted chocolate evenly over the marshmallows. Gently spread it to cover them completely – gotta seal in that fluffy goodness!
- Graham Cracker Lid: Place the remaining graham crackers on top of the chocolate layer, pressing down gently just to make contact.
- Freeze Time – Round 1!: Carefully transfer the pan to the freezer. Freeze for at least 2 hours, but honestly, overnight is even better. You want this slab SOLID. Nonna always said patience is a virtue, especially in the kitchen!
- Cut ’em Up: Once frozen solid, use those parchment paper handles to lift the whole s’mores slab out onto a cutting board. Use a large, sharp knife to cut the slab into bite-sized pieces (maybe 1.5 to 2-inch squares?). Work quickly!
Part 2: Batter Up & Fry Time!
- Freeze Time – Round 2 (CRUCIAL!): Place the cut s’mores pieces back in the freezer (maybe on a parchment-lined tray so they don’t stick together) for at least another 2 hours, or preferably overnight again. YES, MORE FREEZING! Trust me, this is the absolute key to preventing a melted marshmallow explosion in your fryer. They need to be rock solid.
- Heat the Oil: When you’re ready to fry, heat about 2-3 inches of oil in a deep pot or Dutch oven (or use your deep fryer) to 375°F (190°C). Use a thermometer to be accurate! Too cool = greasy. Too hot = burnt outside, frozen inside.
- Make the Batter: While the oil heats, whisk together the flour, baking powder, salt, and sugar in a medium bowl. In a separate small bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk just until smooth. Don’t overmix! A few lumps are okay.
- Dip & Drench: Working with only a few frozen s’mores pieces at a time (leave the rest in the freezer!), stick a toothpick firmly into the marshmallow layer of each piece – this is your handle! Dip each s’more chunk completely into the batter, letting any excess drip off for a second.
- Fry Baby Fry!: Carefully lower the battered s’mores (use the toothpick!) into the hot oil, being careful not to overcrowd the pot. Fry for about 1 to 1.5 minutes per side, turning gently with tongs or a spider strainer, until the batter is beautifully golden brown and puffy.
- Drain ’em: Use tongs or a spider to carefully lift the fried s’mores out of the oil, letting excess oil drip back into the pot. Place them on a wire rack set over paper towels to drain further. Remove the toothpicks.
- Serve Immediately!: These babies are best enjoyed HOT and fresh! Dust generously with powdered sugar (optional, but pretty!) and serve immediately. Prepare for happy sighs!
Buono Tip: That double-freeze is non-negotiable, amici! It seems like a hassle, but it’s the only way to get that perfect contrast of crispy hot batter and warm, gooey (but not completely liquefied!) inside. Trust the process!
Pro Tips and Tricks for Deep Fried S’more Perfection
Time-Saving Hacks
- Freeze Ahead Champion: Make the s’mores slab and cut it into pieces well in advance! Keep them stored airtight in the freezer for up to a month. Then, just whip up the batter and fry when the craving strikes!
- Graham Cracker Shortcut: While whole crackers are needed for the base/top, if you were making a variation with crumbs, using store-bought crumbs saves a step (though crushing them yourself is oddly satisfying!).
Flavor Boosters
- Peanut Butter Power: Oh yeah! Spread a thin layer of creamy peanut butter on the bottom graham cracker layer before adding the first chocolate layer. PB + Chocolate + Marshmallow = Heaven.
- Flavored Mallow Fun: Why not? Try strawberry, caramel, or even chocolate-filled marshmallows for a fun twist!
- Salty Sweet Symphony: A tiny sprinkle of flaky sea salt right after they come out of the fryer? Chef’s kiss . It cuts the richness perfectly.
- Caramel Drizzle Dream: If you’re feeling extra indulgent, drizzle some warm caramel sauce over the top before serving. Mamma Mia! If you like caramel and nuts, maybe try my Lazy Girl Pecan Pie Bars sometime too!
- Chocolate Batter Upgrade: Add a tablespoon or two of unsweetened cocoa powder to your dry batter ingredients for a double-chocolate hit.
Deep Fried S’mores
Equipment
- 8×8 inch pan
- Parchment paper
- Microwave-safe bowls
- Deep fryer
- Wire rack
- Paper towels
- Toothpicks
Ingredients
S’mores:
- 12 graham crackers
- 16 oz melted chocolate wafers milk, dark, or semi-sweet
- 16 large marshmallows s’more marshmallows are ideal
Deep-Fry Batter:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ¾ cup whole milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Prepare the Pan: Line an 8×8 inch pan with parchment paper, letting the paper overhang the sides. This will make it easier to lift the s’mores out later.
- Layer the Graham Crackers: Place the graham crackers along the bottom of the pan, cutting them to fit if necessary.
- Melt the Chocolate: Melt 8 oz of chocolate wafers in the microwave, stirring frequently until smooth.
- Spread the Chocolate: Spread the melted chocolate evenly over the graham crackers.
- Add the Marshmallows: Place the marshmallows on top of the chocolate.
- Melt More Chocolate: Melt the remaining 8 oz of chocolate wafers.
- Pour and Spread: Pour the melted chocolate over the marshmallows, spreading it evenly.
- Top with Graham Crackers: Place the remaining graham crackers on top of the chocolate, pressing down gently.
- Freeze: Freeze the s’mores for at least 2 hours, or preferably overnight, until solid.
- Cut: Remove the frozen s’mores from the pan using the parchment paper overhang. Cut them into bite-sized pieces.
- Freeze Again: Freeze the cut s’mores pieces for at least 2 more hours, or preferably overnight. This is crucial for preventing them from melting too quickly in the hot oil.
- Heat the Oil: Heat the oil in a deep fryer to 375°F (190°C).
- Prepare the Batter: In a bowl, whisk together the flour, baking powder, salt, sugar, milk, egg, and melted butter until smooth.
- Drench in Batter: Bring out a few s’mores chunks at a time. Stick toothpicks into the marshmallows (this will help you handle them). Drench each s’more chunk in the batter, shaking off any excess.
- Fry: Carefully lower the battered s’mores into the hot oil. Fry for 1-1.5 minutes per side, or until golden brown.
- Drain: Remove the fried s’mores from the oil and place them on a wire rack lined with paper towels to drain.
- Serve: Dust the deep-fried s’mores with powdered sugar and serve warm immediately.
Notes
Frequently Asked Questions (FAQ)
Can I use a different type of oil for deep frying?
You sure can! Any neutral oil with a high smoke point works well. Vegetable oil, canola oil, peanut oil, or even grapeseed oil are all good choices. Just avoid olive oil here – the flavor is too strong and the smoke point is too low.
Can I bake these instead of deep frying?
Honestly? It just won’t be the same! Baking won’t give you that signature crispy batter. If you really want to avoid frying, you could try making the s’mores slab, cutting it, and maybe broiling the pieces briefly just to toast the marshmallow slightly, but it’s a totally different dessert experience. These are meant for frying!
What if my s’mores melt too quickly in the oil?
This almost always means they weren’t frozen solid enough! That double freeze, especially the second one after cutting, is SO important. Make sure they are rock hard. Also, double-check your oil temperature – if it’s too low (below 365°F), they’ll sit in the oil too long before crisping, giving them more time to melt. Aim for 375°F!
Can I make these ahead of time?
These Deep Fried S’mores are absolutely best eaten fresh and hot, within minutes of coming out of the fryer. That’s when the batter is crispiest and the inside is perfectly gooey. They lose that amazing textural contrast pretty quickly as they cool.
How do I store leftovers?
Leftovers? What are those? Okay, okay, if you do somehow have leftovers, you can store them in an airtight container at room temperature for a day, or maybe in the fridge. They will definitely lose their crispness. You could try reheating briefly in an air fryer or toaster oven to crisp them up a little, but they won’t be quite the same as fresh. Microwaving will just make them soft. Best to fry only as many as you plan to eat!
Help! My batter isn’t sticking!
Make sure your frozen s’mores pieces are *really* dry before dipping. Sometimes condensation can form as they sit out. Pat them gently with a paper towel if needed. Also, ensure your batter isn’t too thin. If it seems watery, whisk in another tablespoon of flour. Let the excess batter drip off fully before carefully placing them in the hot oil.
There you have it, my beautiful friends! Your ticket to Deep Fried S’mores heaven – a truly decadent, fun, and unforgettable treat that’s guaranteed smiles (and maybe slightly sticky fingers!). My kids, Luca and Mia, go absolutely bonkers for these, and even Mike admits they’re “s’more-ishly good” (ugh, the puns!). They’re perfect for a special occasion, a fun weekend project, or just because!
Now, I want to see your creations! Did you try making them? Did you add peanut butter or try a crazy marshmallow flavor? Share your photos, tips, and tasty ideas in the comments below! Looking for another fun, slightly decadent treat? Maybe try my Moose Munch copycat recipe!
Ciao for now! And remember, life’s too short not to indulge sometimes. Let’s keep cooking up delicious memories, always!
