3 1/2 cup milk
1 vanilla bean
5 1/2 tbsp granulated sugar
1 egg
4 1/2 tbsp all-purpose flour
4 1/2 tbsp cornstarch
1 cup all-purpose flour
3 eggs, beaten
1 2-3 tbsp vegetable oil for
1 frying
1 ground cinnamon and powdered
1 sugar for dusting
A Recipe for
Fried Milk
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for Fried Milk is one of thousands in the Recipes-to-go Dessert Cookbook.
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
If you enjoy this Fried Milk Recipe - you should enjoy the recipe collections you can find on the websites below:
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Herb Tip |
This is a recipe for Fried Milk from the recipe cookbook of Recipes-to-go (Dessert)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Health food makes me sick. |
| Calvin Trillin |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
In a large pot with heavy bottom, heat the milk with the vanilla bean
just until it starts to boil. Remove from the heat and set aside. In
a medium bowl, beat the sugar and 1 egg with a wooden spoon until
well blended. Add the 4 1/2 TBSP flour and the cornstarch; mix well.
Remove the vanilla bean from the milk and bring to a boil. Remove
from the heat and slowly add the milk to the flour mixture, stirring
all the while. Pour the mixture back into the pot and bring to a boil
again; stir constantly as you let it boil until it begins to thicken
a bit (about 6 to 8 minutes). WATCH CAREFULLY SO IT DOES NOT BURN.
Pour into a small greased baking dish or metal try. The mixture
should be about 3/4 inch deep. Cool in the refrigerator. Cut into
3-inch squares. Put 1 cup flour in a shallow bowl and the 3 eggs in
another. Pass the squares through the beaten eggs; gently fry on both
sides in vegetable oil until golden. Place in the middle of a metal
dish, sprinkle with cinnamon and powdered sugar and serve warm. (This
is a specialty of Spain) (From Mike Kalina's Traveling Gourmet
Cookbook. 1990) Submitted By SALLI SCHWARTZ (HONN)
<102003.3307@COMPUSERVE.COM> On MON, 19 JUN 1995 151150 GMT
Serves: 4
Fried Milk Recipe brought to you by Recipes To-Go