Ingredients with Measurements:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Medium saucepan
- Whisk
- Large mixing bowl
- Small cookie scoop or spoon
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a medium saucepan, heat the milk over medium heat until it comes to a simmer.
2. In a large mixing bowl, whisk together the sugar, cornstarch, flour, and salt.
3. In a separate bowl, beat the eggs and vanilla extract together.
4. Slowly pour the hot milk into the sugar mixture, whisking constantly until smooth.
5. Pour the milk mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
6. Remove from heat and let cool for 10 minutes.
7. Once cooled, stir in the beaten eggs until well combined.
8. Cover and refrigerate for at least 2 hours or overnight.
9. Using a small cookie scoop or spoon, form the chilled milk mixture into balls.
10. Roll the balls in the panko breadcrumbs until evenly coated.
11. In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F.
12. Fry the milk balls in batches until golden brown, about 2-3 minutes.
13. Use a slotted spoon to remove the fried milk balls from the oil and place them on paper towels to drain excess oil.
14. Serve warm and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20-24 fried milk balls
Nutritional information:
Calories: 120
Fat: 4g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 100mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- Instead of whole milk, you can use 2% or skim milk.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add a pinch of cinnamon or nutmeg to the milk mixture for extra flavor.
- Roll the fried milk balls in cinnamon sugar instead of breadcrumbs.
- Serve with a drizzle of chocolate sauce or caramel sauce.
Tips and tricks:
- Make sure the milk mixture is completely chilled before forming into balls to prevent them from falling apart.
- Use a cookie scoop or spoon to form the milk balls for even sizing.
- Don't overcrowd the fryer or pot when frying to ensure even cooking.
Storage instructions:
Store leftover fried milk balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fried milk balls in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the fried milk balls on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Sprinkle with powdered sugar or drizzle with chocolate or caramel sauce.
Pairings:
Serve with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These fried milk balls can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the milk mixture is too thin, add more cornstarch or flour to thicken it.
- If the milk balls are falling apart when frying, make sure the mixture is completely chilled and firm before forming into balls.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the milk mixture is cooked to a safe temperature of 165°F before adding the eggs.
Food history:
Fried milk balls are a traditional Spanish dessert called "Leche Frita," which translates to "fried milk."
Flavor profiles:
These fried milk balls have a sweet and creamy flavor with a crispy breadcrumb coating.
Serving suggestions:
These fried milk balls can be served as a dessert or snack on their own or with a drizzle of chocolate or caramel sauce.
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