Crispy Fried Milk (炸牛奶)

炸牛奶

Crispy Fried Milk (炸牛奶) — CantoneseGuangdong home cooking.

Ingredients

• whole milk
• cornstarch
• caster sugar
• butter
• all-purpose flour
• egg, beaten
• panko breadcrumbs
• neutral oil (for frying)

Instructions

1. Combine milk, cornstarch, sugar, and butter in saucepan. Cook over medium-low heat, stirring constantly, until thickened like pudding. (Mixture coats spoon thickly, leaves trail when dragged)
2. Spread onto tray, refrigerate 4+ hours until firm enough to cut. (Surface firm, springs back when touched)
3. Cut into rectangles, dip in flour, then egg, then panko. (Coating is even, no bare spots)
4. Heat oil to 175°C, fry milk rectangles 1-2 minutes until golden. Serve immediately. (Crust turns golden in under 2 minutes)
5. Prepare three shallow bowls: one with flour, one with beaten egg, one with panko breadcrumbs. (Three stations arranged in line)