Summer is a time for you to celebrate your right as an American to grill meats and to deep fry treats. Check out this recipe for deep fried s'mores that will change the way you think about summer's most important dessert snack. Hamilton "Ham" Porter of The Sandlot would be totally proud of this. It's essentially the culinary opposite of putting peas in your guac, as far as food adaptations go.
See, I'm a big fan of s'mores and their many incarnations. I once made a plate of s'more cookies that were so delicious that I made them again the next day (I mean, I basically had to). My mom and I used to make s'mores on the kitchen stove when a campfire wasn't available, but deep frying them never occurred to me. Silly me.
The s'more is yet another glorious achievement of the roaring 20s. The first documented appearance of the s'more in print was in a 1927 Girl Scout handbook, and the world never looked back. For those of you who weren't Brownies and never had to learn it, the Girl Scout motto is "be prepared." Here's what you'll need to be prepared to make this amazing dessert all summer long!
Deep Fried S'Mores
Makes 8 fried s'mores
- 1 box of graham crackers (I used cinnamon graham crackers, and they were amazing)
- 1 large Hershey's milk chocolate candy bars (I put them in the freezer for a few minutes so they didn't start out already melty)
- 1 bag of marshmallows
- 1 box of Pillsbury's pre-made pie crust (the fresh ones, not frozen)
- 1 large bottle of canola oil
First, make the s'mores like you normally would. How, you ask?
Just kidding... sort of.
Break the graham crackers along the perforated lines into small rectangles (half-sized from a normal square s'more). Then, roast the marshmallows (one per s'more). I like to cook my mallows slowly, and peel off the layers as they get nice and brown. This method will also allow you to stack the thinner-than-normal sandwich without making a gigantic mess.
Grab the chocolate out of the freezer, and break it into sandwich-shaped pieces (two Hershey's logos side-by-side, lengthwise should do the trick).
After your s'mores are made, cut the rolled-flat pie crust into 4x6 inch rectangles. You'll be able to get two rectangles cut before having to re-roll the dough for the second two. Each roll of dough will make four fried s'mores. Preheat your oil to around 375 degrees F.
Then, like you're rolling a tiny burrito or sticky egg roll, roll the s'more into the dough, and pinch the roll completely closed.
Once the oil is heated to about 375 F, use a heat-resistant slotted spoon to dip the s'mores into the oil. They will become golden brown within about 20 to 30 seconds.
Let the s'mores cool on a paper towel for a few minutes, slice, and enjoy!