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Fried S mores Bombs Recipe

 

Fried S’mores Bombs Recipe

Ingredients:

  • 1 cup graham cracker crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs, beaten
  • 1/4 cup milk
  • 12 marshmallows
  • 12 pieces of chocolate (approximately the size of a marshmallow)
  • Oil for frying
  • Powdered sugar for dusting

Instructions:

  1. Prepare the Coating Mixture:
    • In a shallow bowl, mix together graham cracker crumbs, flour, baking powder, and a pinch of salt.
  2. Prepare the Batter:
    • In another bowl, whisk together beaten eggs and milk until well combined.
  3. Assemble the Bombs:
    • Skewer a marshmallow and a piece of chocolate together using a toothpick, ensuring they are securely attached.
  4. Coat the Bombs:
    • Dip each marshmallow-chocolate skewer into the egg mixture, ensuring it is fully coated.
    • Roll the coated skewer in the graham cracker mixture, pressing gently to adhere the crumbs all around.
  5. Fry the Bombs:
    • Heat oil in a deep fryer or large pot to 375°F (190°C).
    • Carefully place a few coated marshmallow-chocolate skewers into the hot oil, ensuring not to overcrowd the fryer.
    • Fry for about 2-3 minutes or until the bombs are golden brown and crispy. Turn them occasionally to ensure even frying.
  6. Drain and Serve:
    • Once fried, remove the bombs using a slotted spoon and place them on paper towels to drain excess oil.
  7. Dust with Powdered Sugar:
    • While still warm, dust the fried s’mores bombs generously with powdered sugar.
  8. Serve Warm:
    • Serve immediately while warm and gooey inside.

Nutritional Information:

  • Calories: 210 kcal per bomb
  • Servings: 12 bombs

Prep Time: 15 minutes
Cooking Time: 3 minutes per batch
Total Time: 18 minutes

Enjoy these delightful Fried S’mores Bombs as a unique twist on the classic campfire treat!

Here are some tips to elevate your Fried S’mores Bombs recipe even further:

  1. Choose Quality Ingredients: Use good quality graham crackers, chocolate, and marshmallows for the best flavor. Dark chocolate can add a rich twist, or flavored marshmallows can introduce interesting variations.
  2. Chill the Bombs Before Frying: After assembling the marshmallow-chocolate skewers, place them in the freezer for about 15-20 minutes. Chilling helps them hold their shape better during frying and prevents them from melting too quickly.
  3. Double Coating for Extra Crispiness: For an even crispier exterior, dip the assembled bombs back into the egg mixture and graham cracker crumbs after the initial coating has set. This double coating adds a satisfying crunch.
  4. Control Oil Temperature: Maintain a consistent oil temperature of around 375°F (190°C). Too low, and the bombs may absorb too much oil; too high, and they may brown too quickly without heating through.
  5. Serve Immediately: Fried foods are best enjoyed right after cooking while they are still hot and crispy. Serve the s’mores bombs immediately after dusting with powdered sugar for the ultimate indulgence.
  6. Variations: Experiment with different coatings such as crushed nuts, cinnamon-sugar, or even a drizzle of caramel or chocolate sauce after frying for added decadence.
  7. Accompaniments: Serve with a side of vanilla ice cream or a dollop of whipped cream for a delicious dessert experience.
  8. Safety First: When working with hot oil, always exercise caution. Use a thermometer to monitor the oil temperature and work in a well-ventilated area.

By incorporating these tips, you can enhance the flavor, texture, and overall enjoyment of your Fried S’mores Bombs for a truly delightful treat!

Here are the secrets to help you master this delightful recipe:

  1. Quality Ingredients: Use high-quality graham crackers, chocolate, and marshmallows for the best flavor and texture.
  2. Chill the Bombs: After assembling the marshmallow-chocolate skewers, chill them in the freezer for 15-20 minutes. This helps them hold their shape during frying.
  3. Proper Coating Technique: Ensure each marshmallow-chocolate skewer is thoroughly coated in the egg mixture and graham cracker crumbs for a uniform crust.
  4. Double Coating: For an extra crispy exterior, dip the skewers back into the egg mixture and graham cracker crumbs after the initial coating has set.
  5. Oil Temperature Control: Maintain the oil temperature around 375°F (190°C). Use a thermometer to monitor and adjust as needed for even frying.
  6. Fry in Batches: Avoid overcrowding the fryer. Fry the s’mores bombs in small batches to ensure they cook evenly and maintain crispiness.
  7. Drain Excess Oil: After frying, transfer the bombs to a paper towel-lined plate to drain excess oil and prevent them from becoming greasy.
  8. Powdered Sugar Dusting: Dust the s’mores bombs generously with powdered sugar while they are still warm. This adds a sweet finishing touch and enhances presentation.
  9. Serve Immediately: Fried foods are best enjoyed hot and fresh. Serve the s’mores bombs immediately after dusting with powdered sugar for optimal taste and texture.
  10. Experiment with Flavors: Explore different variations by using flavored marshmallows, dark chocolate, or adding a sprinkle of cinnamon to the graham cracker coating.
  11. Garnish Creatively: Consider topping the s’mores bombs with a drizzle of chocolate or caramel sauce, or a scoop of vanilla ice cream for an indulgent dessert.
  12. Use Skewers Effectively: Ensure the marshmallow and chocolate are securely skewered together to prevent them from separating during frying.
  13. Prevent Oil Splatter: Gently lower the skewers into the hot oil to minimize splashing and maintain safety.
  14. Resting Time: Allow the assembled bombs to rest for a few minutes after coating. This helps the coating adhere better before frying.
  15. Even Coating Thickness: Pat the graham cracker crumbs onto the skewers evenly to ensure a consistent coating.
  16. Use Fresh Oil: Start with fresh oil to achieve a cleaner taste and better frying results.
  17. Cinnamon Sugar Variation: Consider using a mixture of cinnamon and sugar in place of powdered sugar for a different flavor profile.
  18. Glaze Options: Experiment with different glazes such as chocolate or caramel for a unique twist.
  19. Temperature Adjustment: Adjust the oil temperature slightly lower if the bombs are browning too quickly on the outside before the inside is heated through.
  20. Skewer Alternatives: If toothpicks are not available, use small bamboo skewers or metal skewers with a slight curve to secure the marshmallows and chocolate.
  21. Uniform Size: Cut the chocolate pieces to a size similar to the marshmallows to ensure even cooking.
  22. Drying Step: After chilling, pat dry any excess moisture from the skewers with paper towels to ensure the coating adheres well.
  23. Resting Time: Allow the coated skewers to rest for a few minutes before frying to help the coating set.
  24. Small Batches: Fry the bombs in small batches to maintain the oil temperature and prevent overcrowding.
  25. Fryer Maintenance: Clean the fryer or pot regularly to prevent burnt residues from affecting the taste of the s’mores bombs.
  26. Nutritional Information: Provide nutritional information for those who need to track their intake

Here are answers to some common questions related to Fried S’mores Bombs:

  1. Can I make Fried S’mores Bombs ahead of time?
    • While they are best enjoyed fresh, you can prepare the assembled bombs and keep them refrigerated until ready to fry.
  2. Can I bake instead of fry the S’mores Bombs?
    • Baking may not achieve the same crispy exterior as frying, but you can try baking them at a high temperature (around 400°F) for a similar effect.
  3. What oil is best for frying S’mores Bombs?
    • Vegetable oil or canola oil are good choices due to their high smoke point and neutral flavor.
  4. How long do I fry the S’mores Bombs?
    • Fry for about 2-3 minutes, or until they are golden brown and crispy.
  5. Can I use an air fryer to make S’mores Bombs?
    • Yes, you can try making them in an air fryer. Preheat the air fryer, place a few bombs inside, and cook at around 375°F for 5-7 minutes, turning halfway through.
  6. Do I need to use a deep fryer, or can I use a frying pan?
    • You can use a deep fryer, a large pot, or a deep frying pan with enough oil to submerge the bombs.
  7. How do I prevent the marshmallow from melting completely during frying?
    • Chilling the assembled bombs before frying helps the marshmallow hold its shape better.
  8. What do I do if the S’mores Bombs are leaking while frying?
    • Ensure the skewers are securely assembled, and avoid leaving them in the hot oil for too long.
  9. How do I know when the oil is ready for frying?
    • Use a candy thermometer to monitor the oil temperature. It should be around 375°F (190°C).
  10. How do I store leftover Fried S’mores Bombs?
    • Store them in an airtight container in the refrigerator. Reheat in the oven or air fryer to crisp them up again.
  11. Can I freeze Fried S’mores Bombs?
    • It’s not recommended to freeze them after frying as they may become soggy upon thawing.
  12. What should I serve with Fried S’mores Bombs?
    • They are delicious on their own, but you can serve them with a side of vanilla ice cream or whipped cream for added indulgence.
  13. How do I reheat Fried S’mores Bombs?
    • Reheat in a preheated oven at 350°F for a few minutes until warmed through and crispy.
  14. Can I use different types of chocolate?
    • Yes, you can use milk chocolate, dark chocolate, or even flavored chocolates to suit your preference.
  15. How can I make the Fried S’mores Bombs gluten-free?
    • Use gluten-free graham crackers and gluten-free flour in the coating mixture.
  16. Can I make mini S’mores Bombs instead of full-sized ones?
    • Yes, you can use smaller marshmallows and chocolate pieces for mini versions.
  17. What’s the best way to serve Fried S’mores Bombs for a party?
    • Serve them warm and freshly dusted with powdered sugar for a crowd-pleasing dessert.
  18. Can I use marshmallow fluff instead of whole marshmallows?
    • Marshmallow fluff may not hold up well during frying. It’s best to use whole marshmallows.
  19. Do I need to use toothpicks?
    • Toothpicks help secure the marshmallows and chocolate together during frying, but you can use small skewers or sticks as well.
  20. How many S’mores Bombs does this recipe make?
    • This recipe makes approximately 12 bombs.
  21. What’s the best way to handle hot oil safely?
    • Use caution when frying and handle hot oil carefully to avoid splashing or burns.
  22. Can I make the coating mixture ahead of time?
    • Yes, you can prepare the coating mixture and store it in an airtight container until ready to use.
  23. What’s the ideal consistency for the graham cracker coating?
    • The coating should be finely ground and well combined to adhere evenly to the bombs.
  24. Can I use a different type of cracker for the coating?
    • You can experiment with different types of biscuits or cookies for the coating, but graham crackers are traditional.
  25. How do I prevent the chocolate from melting out of the bombs?
    • Ensure the oil temperature is just right and fry the bombs for the recommended time to minimize melting.
  26. Can I make S’mores Bombs without eggs?
    • Eggs help the coating adhere to the bombs. You can try using a mixture of milk and a bit of cornstarch or flour as an egg substitute.
  27. Can I add other ingredients to the coating mixture?
    • You can add a pinch of cinnamon or nutmeg to the coating mixture for added flavor.
  28. Do I need to coat the bombs twice for extra crispiness?
    • It’s recommended to coat them once thoroughly, but you can double coat for a thicker crust if desired.
  29. How can I make the bombs less sweet?
    • Use dark chocolate instead of milk chocolate and reduce the amount of powdered sugar dusting.
  30. What’s the best type of milk to use in the batter?
    • Use whole milk for a richer batter, but you can use low-fat milk or even a non-dairy milk alternative.
  31. Can I make S’mores Bombs without deep frying?
    • You can try baking them, but they won’t achieve the same crispy texture as frying.
  32. What’s the best way to ensure the bombs are evenly coated?
    • Roll and press the coating mixture onto the bombs gently but firmly to ensure an even coat.
  33. Can I use homemade marshmallows?
    • Homemade marshmallows may not hold up as well during frying due to their softer texture.
  34. How do I make sure the bombs are cooked through?
    • Fry them until they are golden brown and crispy on the outside. They should be heated through inside due to the quick frying time.
  35. Can I use a different type of oil for frying?
    • Vegetable oil or canola oil are recommended due to their high smoke point and neutral flavor.
  36. What’s the best way to clean up after frying?
    • Allow the oil to cool completely, then strain it through a fine mesh sieve to remove any food particles before discarding or storing.
  37. Can I make the bombs smaller for bite-sized portions?
    • Yes, you can use smaller pieces of marshmallow and chocolate for mini versions.
  38. What’s the best way to store leftover powdered sugar-dusted bombs?
    • Store them in an airtight container at room temperature for up to a day, or refrigerate them for longer storage.
  39. How do I prevent the bombs from sticking to the paper towels when draining?
    • Allow them to drain briefly on the paper towels before transferring them to a wire rack to cool completely.
  40. Can I make a vegan version of S’mores Bombs?
    • Use vegan marshmallows, dairy-free chocolate, and a plant-based milk and egg substitute for the batter. Adjust the recipe accordingly for best results.