Fried Milk

Fried milk is a creamy, delicious street food found in Korea. No need to travel for this because now you can enjoy this treat in the comfort of your own home!

How is fried milk made?

First, cornstarch is used to thicken the sweetened milk. It’s then transferred to an oiled container to cool down and chill in the fridge. The milk is breaded and deep fried til golden brown, then topped with a dusting of powdered sugar and ready to enjoy!

What does fried milk taste like?

Think of a soft and creamy milk custard with a crunchy coating. The milk is very light, yet creamy and rich. The fried milk crunches as you take a bite and the warm center melts in your mouth. It’s delicious – have I convinced you yet? 😋

Ingredients

All of the ingredients to make fried milk are common kitchen staples you likely have at home already. If you don’t have the exact type of ingredients that I used, then no worries! All of these ingredients are easily interchangeable.

Milk

This recipe was made with whole milk, which has a high fat content and less water than other types of milk. Whole milk provides a rich and creamy flavor. Other types of milk can be substituted, but this may change the consistency depending on the water content. You may need to add more starch or increase the cooking time.

Cornstarch

Cornstarch is used to thicken the milk so that it can be chilled til firm, breaded, and deep fried.

Sugar

I used granulated sugar for this recipe, but any sweetener you prefer can be substituted. Some examples include brown sugar, raw sugar, honey, maple syrup, monk fruit and coconut sugar.

Salt !?

This recipe calls for a pinch of salt, which is very common in dessert recipes. Surprisingly, it does make a big difference in taste. The salt adds depth of flavor and helps to balance the sweetness. Don’t add too much, though – dip your fingers in salt, pinch 2 fingers together, then sprinkle it in.

Breadcrumbs

Breadcrumbs make the fried milk extra crispy. I used Ottogi breadcrumbs which is a Korean brand. It’s very similar in taste and consistency to Japanese panko breadcrumbs. All types of breadcrumbs are fine for this recipe – even homemade! Try crushing your favorite cereal brand to make homemade breadcrumbs.

Flavor Variations

The potential flavor variations for fried milk are limitless. Here are some examples:

• use strawberry milk for a strawberry fried milk version
• crush your favorite cereal to make homemade breadcrumbs
• flavor the milk with an extract, like vanilla or almond
• Add matcha to make matcha fried milk and enjoy with a hot cup of green tea

Tips for Success

• Make sure the milk mixture is smooth and clump-free before heating. If the mixture isn’t smooth, then you will get lumps of starch when it’s heated.

• Mix the milk with a whisk or spatula the entire time when heating. Also make sure to scrape the bottom of the pot which cooks the fastest. The milk thickens very quickly, so watch it the entire time!

• Oil a rectangular container by adding just a few drops of oil and using a paper towel to spread it around. The milk is very delicate, so don’t forget this step or else it’ll stick to the container!

• Cut the chilled milk in semi-long cubes. Perfectly square cuts are a bit difficult to handle, so I recommend small, rectangular cubes.

• Be careful when dipping the chilled milk in batter and breading. The milk is very delicate – this is because less starch gives you a melt in your mouth, pudding-like taste. It’s more difficult to handle, but worth it! I like to use one hand to pick the milk out of the batter, then the other “clean” hand to cover with breadcrumbs.

Storing Leftovers

Fried milk is best enjoyed fresh, but it also stores well in the fridge. Reheat the fried milk at 400°F/200°C until crispy in an air-fryer or oven.

More delicious dessert recipes to try

• tanghulu (candied strawberries)
• hanami dango
• edible cookie dough
• cookie dough mochi

Watch my video tutorial below!

Fried Milk

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• Author: Jasmine and Tea
• Total Time: 30 minutes
• Yield: 9 pieces 1x

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Ingredients

Scale 1x2x3x

• 2 cups whole milk (475ml)
• pinch of salt
• ½ cup white sugar (100g)
• 5 tbsp cornstarch (35g)

Batter:

• 2 eggs
• ¼ cup + 2 tbsp all-purpose flour (48g)
• 2 tbsp sugar (20g)
• pinch of salt

Extra:

• panko breadcrumbs
• frying oil

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Instructions

1. Spray a rectangular container with oil, or use a paper towel to evenly distribute it.  Set it aside for later.
2. Add the milk, salt, sugar and cornstarch to a large mixing bowl and whisk until smooth.
3. Pour the mixture into a non-stick pan using medium high to high heat.  Bring to a boil and stir the entire time while scraping the bottom often.  It should start to thicken up in just a few minutes so mix quickly to ensure smoothness.  Reduce the heat if needed.
4. After about 4 minutes, the milk should have a thick pudding-like consistency.  Turn off the heat and transfer to the oiled container.  Let it cool at room temperature, then cover and place in the fridge for at least 3 hours until firm.
5. Prepare the batter by adding the eggs, flour, sugar and salt and whisk until smooth.  Then, add a generous amount of breadcrumbs to a large dish.
6. Carefully remove the fried milk from the container and slice into small, even rectangular pieces.  Dip in the batter, then coat in breadcrumbs and gently press down to adhere.
7. Pour enough frying oil into a pot to fully submerge the fried milk.  Use medium high heat and test if the oil is ready by using a wooden chopstick.  It will bubble when ready to fry.
8. Fry in small batches for about 3 minutes, or until golden brown.  Let it cool on paper towels, then dust with powdered sugar.  Enjoy!

Notes

Using a milk with less fat and higher water content might need to be balanced with more starch or longer cooking time.  

• Prep Time: 15
• Cook Time: 15

Keywords: fried milk, street food