Fried Smores Bombs
Graham, chocolate, and marshmallow centers dipped in batter and fried until crisp and golden.
Equipment
- Heavy pot or Dutch oven
- deep fry thermometer
- Slotted spoon
- Wire rack
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs finely ground
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- ¼ cup unsalted butter melted
- 1 cup all purpose flour for the batter
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 large egg
- ¾ cup whole milk
- 4 cup vegetable oil for frying
- ¼ cup powdered sugar for dusting
Instructions
Cooking
- Form the centers. Combine crumbs, chips, marshmallows, and butter, press into 12 firm balls, and freeze for 1 hour.
- Whisk the batter. Mix flour, baking powder, salt, egg, and milk until thick and smooth.
- Heat the oil. Bring 3 inches of oil to 350 degrees F in a heavy pot.
- Coat and fry. Dip each frozen ball in batter and fry in small batches for 1 to 2 minutes until deep golden.
- Drain and dust. Rest on a rack for 2 minutes, then sift powdered sugar over the tops.
Notes
Substitutions: Use milk chocolate chips for a sweeter center.
Tips: Keep the balls frozen until the moment they hit the batter.
Storage: Ideal the same day. Refrigerate for up to 2 days and reheat in an oven set to 350 degrees F. Do not freeze fried bombs.