Ingredients
Scale
- 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
Instructions
- Spray a rectangular container with oil, or use a paper towel to evenly distribute it. Set it aside for later.
- Add the milk, salt, sugar and cornstarch to a large mixing bowl and whisk until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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