Fried S’mores Bombs Recipe

Shaping & Frying

1. Roll & Cut. On a lightly floured surface, roll the chilled dough to ¼‑inch thickness. Use a 3‑inch round cutter to press out circles. Keep the scraps for later use.
2. Assemble Bombs. Place a heaping teaspoon of the marshmallow‑chocolate mixture in the center of each dough circle. Fold the dough over, pinching the edges firmly to seal, then roll gently between your palms to form a smooth ball.
3. Prepare Batter. In a shallow bowl whisk flour, cornmeal, egg, yogurt, and vanilla until smooth. The batter should be thick enough to coat the balls without dripping excessively.
4. Heat Oil. Fill a deep‑skillet or pot with vegetable oil to a depth of about 2 inches. Heat to 350°F (175°C); a wooden spoon should sizzle when submerged.
5. Fry Bombs. Dip each dough ball into the batter, allowing excess to drip back. Carefully lower into the hot oil, working in batches to avoid crowding. Fry for 2‑3 minutes, turning once, until the coating is golden‑brown and the interior is bubbling.
6. Drain & Dust. Using a slotted spoon, transfer the fried bombs to a wire rack set over a baking sheet. Immediately sprinkle each with a light dusting of crushed graham crackers for extra crunch and a hint of caramelized flavor.

Finishing & Serving

Allow the bombs to rest for one minute; the interior will continue to melt, creating a molten center. Serve warm on a platter with a side of fresh berries or a drizzle of maple‑infused whipped cream. For a brunch twist, pair with a frothy cappuccino or cold‑brew coffee.