Deep Fried Milk

🧂 Ingredients

• 2 cups milk
• ½ cup corn starch
• 2 tablespoon condensed milk
• ½ tablespoon sugar
• 1 teaspoon vanilla extract
• 2 tablespoon corn starch
• 2 tablespoon rice flour

  or all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• ½ cup ice cold water
• 1 teaspoon oil
• 2 cups corn oil
• powdered sugar

Instructions

• 1 In a pot, add ½ cup corn starch, 2 cups milk, 2 tablespoons condensed milk, 1
  tablespoon sugar, and 1 teaspoon vanilla. Place pot on the stove and turn to
  medium heat. Start mixing everything together by whisking continuously until
  there are no clumps. Stir occasionally so the corn starch is not stuck at the
  bottom. Once the mixture has thickened (takes 5-6 minutes), take it off the
  fire. Note: I recommend a stainless steel pan for this step so you don’t scratch
  your pots/pans.
• 2 Line your container (6×6 or 8×8 inches works best) with parchment paper. Add the
  milk mixture in the container and spread evenly. Cover the milk mixture with
  leftover parchment paper on top. Make sure the top is covered so the water
  moisture doesn’t get inside (this part will make it watery). Cover with a lid
  and refrigerate for a minimum of 4 hours or overnight.
• 3 After refrigeration, take the milk out of the fridge. Remove the top parchment
  paper only and place a cutting board on top of the container. Gently flip the
  container upside down and remove the back of the parchment paper. Slice in 2
  inches long and one inch width pieces.
• 4 To make the batter, mix 2 tablespoon cornstarch, 2 tablespoon rice flour, 1
  teaspoon baking powder, pinch of salt, ½ cup ice cold water, and 1 teaspoon oil
  until there are no clumps. This makes a crispy and light batter. Note: If you
  want a crispier batter, I recommend doing the panko bread crumb method! You can
  do this by coating milk with flour, eggs, then panko bread crumbs ◡̈
• 5 Heat corn oil to 350 degrees Fahrenheit. Once the oil is hot, gently coat the
  milk with the batter mixture. Gently drop the milk in the oil and fry for 2-3
  minutes until golden brown. The closer you are when you’re dropping the milk to
  the oil, the less splatter there will be.
• 6 Let the fried milk rest on a paper towel or wire rack and pat the oil off so its
  less oily! Let it cool down for a few minutes before eating. You can also dust
  powdered sugar on top for little bit of sweetness. Hope you enjoy.

Nutrition Info