Want something new and exciting?
Give this fried milk a try if you have never heard of it before. This is one of the most inviting yet delicious snacks for both the kiddo and grow-up.
![Golden Crispy Fried Milk](https://howdaily.com/wp-content/uploads/2018/01/fried-milk-640x960.jpg?x67400)
As the name implied, this is definitely not the go-to for dairy sensitive or dieter, but it sure does give a twist to the rest. You could always modify and substitute for the non-dairy version, by using almond/coconut milk, cream, and other egg-free ingredients. The flavor and scent won’t be the same but still produce a fabulous snack.
![Fried milk ingredients](https://howdaily.com/wp-content/uploads/2018/01/fried-milk-ingredients-640x427.jpg?x67400)
![Prepared fried milk](https://howdaily.com/wp-content/uploads/2018/01/prepared-fried-milk-640x960.jpg?x67400)
The nice thing about this is, each cube is so crispy and inviting. To achieve this, make sure to re-grind/mill your bread crumbs to make the outer coat more uniform. The inside filling should be runnier when hot making it so tasty just like those cheese fritter.
![Crispy fried milk recipe](https://howdaily.com/wp-content/uploads/2018/01/crispy-fried-milk-640x960.jpg?x67400)
You could add extra flavor or herb to variate the recipe a bit, a few drop of citrus like orange would be awesome as well.
Oh, and don’t for get that cup of tea!
![Enjoy fried milk with tea](https://howdaily.com/wp-content/uploads/2018/01/fried-milk-tea-640x960.jpg?x67400)
![Nice crispy fried milk](https://howdaily.com/wp-content/uploads/2018/01/crispy-fried-milk-150x150.jpg?x67400)
Recipe for Fried Milk
Ingredients
- 2 cups whole milk
- 3 egg yolks
- 3 Tbsp sugar
- 1/2 cup cornstarch
- 2 Tbsp butter
- 1/2 cup bread crumb
- Oil for frying
- Nonstick square pan parchment lined or silicone mold – preferred
Instructions
- Separate 2 yolks from their whites.
- Fluff 2 egg yolks till color change, add sugar, beat some more to mix.
- Now turn to stir or the slowest mode while adding in 1 1/2 cup of milk.
- In another container, stir to fully mix 1/4 cup of milk with 1/2 cup cornstarch, make sure it is free of clumps.
- Use a wide sauce pan or wok on medium/low heat, pour the liquid milk/egg into this sauce pan and heat until hot. Do not boil, keep stirring to prevent overflowing.
- Add butter to pan then stirring constantly while adding the milk/starch mixture.
- Keep stirring (use a balloon whisk might help) to prevent sticking to the pan bottom.
- Stirring in circular motion, fold and repeat until it is solidified into custard-like thickness.
- Carefully spoon into you mold, use the back of your spatula to spread and even them out.
- Let sit to cool off at room temperature, then chill in your fridge for 2-3 hours.
Frying
- Once the milk custard is hard enough, remove from mold and cut into desirable/bite sizes, for example cube or use mini cup cake mold to avoid cutting.
- Add bread crumbs into food processor/mill and finely process them. Add a pinch of salt and pepper if you like too.
- Remove any uneven or bubbling surface, carve them if you want.
- Gently, with your fingers, dip a milk cube into egg yolk then roll several routes inside breadcrumb to ensure full coverage.
- Repeat with all other pieces of milk custard.
- When finished, deep fry them all.
- Enjoy these as snacks or appetizer, perfectly pair with some tea latte
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