Make the Batter:

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

In a separate bowl, mix milk (or water), egg, and vanilla.

Gradually whisk wet ingredients into the dry until a smooth, pancake-like batter forms. Let sit for 5–10 minutes.

Heat the Oil:

Heat oil in a deep saucepan or fryer to 350°F (175°C).

Line a plate with paper towels for draining.

Dip & Fry:

Dip each marshmallow into the batter, coating completely.

Carefully drop into hot oil and fry for 10–15 seconds, just until golden and puffed.

Remove quickly with a slotted spoon and drain on paper towels.

Don’t overcrowd—fry in small batches for best results.

Serve Warm:

Dust with powdered sugar or cinnamon sugar, or drizzle with melted chocolate or caramel.

Best enjoyed immediately while still gooey inside!