Fried S’mores Bombs Recipe

Ingredients

Dough

• 1 ½ cups all‑purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¼ cup cold milk

Filling

• 8 mini marshmallows
• ½ cup semi‑sweet chocolate chips
• ¼ cup crushed graham crackers

Batter & Frying

• ½ cup all‑purpose flour
• ¼ cup fine cornmeal
• 1 large egg, lightly beaten
• ¼ cup whole‑milk yogurt (or buttermilk)
• ¼ teaspoon vanilla extract
• Vegetable oil for frying (2‑inch deep)

Instructions

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.