To start, freeze the 20 large marshmallows for at least 30 minutes to keep them firm during frying. Next, line a baking sheet with paper towels and a wire rack for easy draining later. This setup helps the deep fried marshmallows stay crispy without excess oil.

1-Heat the canola oil to 375°F in a large pot or electric deep fryer, ensuring it’s ready for the perfect fry.

2-Whisk together the ⅔ cup whole milk, 1 large egg at room temperature, and ¼ teaspoon vanilla extract in a small bowl until well mixed.

3-Create a well in the 1⅓ cups buttermilk pancake mix, pour in the milk mixture, and whisk gently until just combined; keep it slightly lumpy for a tender coating that enhances the deep fried marshmallows.

4-Coat 4-5 frozen marshmallows completely with the batter using your fingers for even coverage.

5-Carefully fry the coated marshmallows in the hot oil for 25-30 seconds per side until golden brown, using a slotted spoon to flip if needed.

6-Drain the fried marshmallows on the lined baking sheet to remove any extra oil.

7-Repeat the process until all marshmallows are done, then serve them dusted with powdered sugar and optional toppings like whipped cream or chocolate sauce.