Friday, 5 October 2018

Foodie Friday – Fried Milk

Fried Milk is a Spanish dish. It is a sweet found in Northern Spain. It sounded strange to me but in fact there are other ingredients other than milk.

Here is a traditional recipe for Fried Milk (thanks to Spanish Sabores)

  • 4 cups of whole milk (950 ml)
  • 3½ Tbs of cornstarch (25 g)
  • 7 Tbs of flour (50 g)
  • ½ cup of white sugar (100 g)
  • 1 cinnamon stick
  • Lemon peel
  • ½ tsp vanilla extract (2.5 ml)
  • ½ cup of olive oil (120 ml)
  • 2 eggs
  • Sugar and powdered cinnamon to garnish
  1. Whisk together the cornstarch, sugar, and half of the flour.
  2. Add 1 cup of milk and combine. Set aside.
  3. Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
  4. Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.
  5. Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
  6. Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).
  7. Oil a large baking dish and pour the mixture into it. It should be about ¾ inch (2 cm) deep.
  8. Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.
  9. Turn the cooled mixture out of the pan and cut into small squares.
  10. Heat the olive oil in a frying pan over medium heat, at a depth of about ¼ inch (1/2 cm)
  11. Beat the eggs in a small bowl. Put the remaining flour in another bowl.
  12. Dip each piece in the beaten eggs and then the flour, to form a light coating.
  13. Fry in the oil for about one minute on each side, until the coating turns golden.
  14. Let cool on a paper towel, then roll in sugar and cinnamon.
  15. Serve fresh or at room temperature, ideally with ice cream!
The most important part of this recipe is making sure that the mixture thickens enough to solidify in the fridge. If it doesn't, you won't be able to fry it without it falling apart. So plan ahead, take your time when heating it on the stove, and refrigerate it for as long as possible!

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