Zacchary Bird
Zacchary Bird
The vegan butcher, the vegan baker and the vegan trouble maker.

DEEP FRIED S’MORES

Look, we both know I don’t need to convince you to try deep fried s’mores. So I won’t. Just do it.

I used McVitie’s Original Digestive Biscuits for this recipe as they challenged me to make a vegan friendly treat from their biscuits. Digestives are delicious, full of nostalgia, vegan-friendly and make this whole recipe that much easier to put together. I love to serve these with powdered sugar dusted on top and fresh strawberries to break up the overload.

Switching out apple cider for beer in this crispy batter adds flavour and sweetness with little extra effort. You’ll not want to be making any extra effort after a bite of these overloaded, deep fried s’mores. I used local Melbourne legends “Kaiju Krush”’s gluten free cider: Golden Axe Apple Cider which made for a crisp and surprisingly DELICIOUS batter.. move over beer, cider wants in on this deep frying and I’m only happy to indulge.

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Deep Fried S'Mores

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Makes x8 Deep Fried S’Mores

Ingredients:

  • 8 McVitie’s Original Digestives Biscuits
  • 12 large, vegan-friendly marshmallows (I used Dandies)
  • 4 large squares of dark chocolate (or 8 of dairy-free milk chocolate)
  • Fresh strawberries (optional, to serve)


Batter:

  • 1 cup plain flour
  • 1 cup cornflour (or more plain flour)
  • 4 teaspoons baking powder
  • 375ml can cider or beer (I used Kaiju Beer’s Golden Axe apple cider)
  • Hearty pinch of salt


Instructions:

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Place four Digestives on a plate and top each with a square of dark chocolate. If you are able to use a dairy-free milk chocolate, you can fit on a few extra pieces as they will be less bitter.


Use your fingertips to lightly mush three marshmallows into each other so that they don’t roll away, and place them on top of one of the biscuits before repeating with the others. Microwave for 20-30 seconds, watching carefully and pausing the microwave as the marshmallow begins to puff up.


While still hot and sticky, press the remaining Digestives biscuits onto the marshmallow and press down to finish the S’mores. The sticky marshmallow will ooze out slightly and adhere everything together. Place S’mores into a container and let them cool in the freezer for an hour before frying. Place the cider (and flour if you can fit it!) into your freezer to get nice and cold, too.


Bring a pot of vegetable oil to 180c. Remove the S’mores from the freezer and glide a knife through each to half them, being careful to not snap the biscuits.


In a large bowl, mix the flours, baking powder and salt. Reserve a little of it to the side, then slowly pour the cider into the large bowl, stirring with a fork until combined into a batter. Don’t overmix - lumps are OK.


One by one, toss the frozen S’mores halves in the reserved flour and submerge them in the batter. Use a fork to bring each S’more out of the batter and carefully drop it into the prepared oil. You can quickly drizzle on a little extra batter to ensure the S’more is totally covered. This may take a dress rehearsal to master!


Fry for 2-3 minutes, sloshing around occasionally so all sides cook evenly, and remove to a paper towel once they are golden brown.


Serve warm, dusted with powdered sugar and with fresh strawberries to go with.

NOTES:

You can find Golden Axe Apple Cider at bottle shops across Australia.

You can find McVitie's Digestive Biscuits at most good supermarkets.

Try more plant based versions of classic treats in my cookbook "Vegan Junk Food", now available for order.