Snack · 40 min · chinese

Fried Milk

Chinese flavors, weeknight effort. Milk meets cornstarch in a 40-minute snack worth keeping in rotation. The macros do the talking: 8g protein, 44g carbs, and 14g fat in every 320-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

Ingredients

• 2 cups Milk
• 0.5 cup Cornstarch
• 0.33 cup Sugar
• 2 Eggs
• 1 cup Panko
• 0.25 cup Flour
• 2 cups Peanut oil

Steps

1. Whisk the milk, cornstarch, and sugar in a saucepan and cook, stirring constantly, until it thickens into a stiff paste that pulls from the sides.
2. Spread into a lined dish, smooth the top, and chill 2 hours until firm enough to slice.
3. Cut into rectangles and run through the classic line: flour, beaten egg, panko pressed on firmly.
4. Fry in 350-degree oil 2 minutes per side until deep golden. The outside should shatter; the inside should flow like custard.
5. Dust with a little sugar and serve hot. A Cantonese dim sum trick that turns milk into the crispiest, creamiest bite on the table.

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