S'mores Fritters

Crispy on the outside with a gooey chocolate and marshmallow center, these S'mores Fritters bring the campfire experience to your kitchen.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 12 fritters

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Fritter Centers

6 oz Semi-sweet chocolate, chopped into small cubes Milk chocolate can be used for extra nostalgia.
12 pieces Regular size marshmallows, cut in half Use jumbo marshmallows chopped for extra stretch if preferred.

Graham Batter

3/4 cup All-purpose flour To bind a light batter that fries evenly.
1/2 cup Graham cracker crumbs, crushed fine
2 tablespoons Brown sugar Add sweetness with depth.
1/2 teaspoon Baking powder
1 pinch Salt To enhance the flavors.
1 large Egg
3/4 cup Milk Adjust the consistency of the batter.

For Frying

2 inches Neutral oil (canola or peanut) For frying.

Optional Add-ins

1/2 cup Peanut butter chips For added flavor.
1/2 cup Fresh raspberries Optional tart addition.
1/4 cup Salted caramel For drizzling.

Method

Preparation

Cut the chocolate into small chunks and halve the marshmallows. Press a piece of chocolate into each marshmallow half and sandwich with the other half to create marshmallow-chocolate pucks. Freeze for 10 minutes.

Batter Mixing

In a bowl, whisk together flour, graham crumbs, brown sugar, baking powder, and salt. Stir in egg and milk until you achieve a thick, spoonable batter. Adjust with more flour or milk as needed.

Frying

Pour oil into a heavy pot and heat to 350-360°F. Using a fork, dip each frozen marshmallow-chocolate puck into the batter, allowing excess to drip off, then fry for 1-2 minutes per side until golden brown.
Do not overcrowd the pot; fry in small batches.

Finishing Touches

Transfer fritters to a wire rack over a sheet pan. Sprinkle with graham crumbs or powdered sugar and a pinch of flaky salt. Serve warm.

Notes

For best results, chill chocolate before use, and use fresh marshmallows. Store leftovers loosely covered at room temperature and re-crisp in a 350°F oven for 6-8 minutes.