Fried Milk (Classic)

Ingredients

• 500 ml Whole milk
• 100 g Sugar
• 50 g Cornstarch
• 1 Lemon peel (organic)
• 1 Cinnamon stick
• 2 Eggs
• 100 g Wheat flour
• 200 ml Vegetable oil (for frying)
• 2 EL Sugar and cinnamon (for dusting)

Instructions

1. In a saucepan, heat 400 ml of milk with sugar, lemon peel, and cinnamon stick until simmering. Do not boil.
2. In a separate bowl, whisk the cornstarch with the remaining 100 ml of cold milk until smooth.
3. Slowly pour the cornstarch mixture into the hot milk, stirring constantly. Continue stirring over medium heat until the mixture becomes very thick and pulls away from the bottom of the pan (about 5-7 minutes).
4. Spread the thick milk cream into a baking dish (approx. 20x20 cm) lined with parchment paper and smooth the surface. Let it set in the refrigerator for at least 2 hours (or preferably overnight).
5. Cut the firm milk cream into squares or rectangles. Place the flour on one plate and whisk the eggs on another plate.
6. Dip each piece first in flour, then in egg.
7. Heat vegetable oil in a frying pan. Fry the breaded pieces in batches until golden brown (about 2-3 minutes per side).
8. Drain the fried pieces on paper towels, then immediately roll them in a mixture of sugar and cinnamon.
9. Serve warm.

Nutrition