Fried milk (in the footsteps of chef Rafael Kazumyan)

Category: Dairy and egg dishes
Fried milk (in the footsteps of chef Rafael Kazumyan)

Ingredients

Milk 500 ml
Vanillin 5 g (4 g)
Butter 25 g
Sugar sand 100 gr (150 gr)
Potato starch (corn) 100 g
Chicken egg C1 4 pcs (5 pcs)
premium wheat flour 300 gr (200 gr)
Breadcrumbs 200 g
Vegetable oil 500 ml

Cooking method

  • The numbers in parentheses indicate the amount of ingredients that I personally used. Pour milk into a saucepan and heat. Add vanillin and butter. While the milk is warming up over low heat, mix the starch and sugar in a container, drive in 2 eggs (3 pcs) and mix thoroughly with a whisk. Looking ahead: if you want fried milk to have a crust on the outside, but put 2 eggs on the inside. If you like a denser filling texture, add 3 eggs. You should get an elastic and runny dough.
  • Fried milk (in the footsteps of chef Rafael Kazumyan)
  • Fried milk (in the footsteps of chef Rafael Kazumyan)
  • Bring the milk to a boil. Pour boiled milk into the dough (starch mixture) in a thin stream, stirring thoroughly.
  • Fried milk (in the footsteps of chef Rafael Kazumyan)
  • Pour the mixture into a saucepan and heat, bring until thickened, stirring constantly with a whisk, so that no lumps form. Allow to cool (I filled the food bowl with cold water and put a saucepan with the dough there). Then put the cooled dough in the refrigerator for 1 hour.
  • Fried milk (in the footsteps of chef Rafael Kazumyan)
  • For breading: pour flour into one plate, breadcrumbs into the second, eggs beaten until smooth into the third.
  • Pour vegetable oil into a container and heat. From the frozen cream, using 2 tablespoons, as if removing from one spoon to another, form our cream with cones, put it in flour and roll in it. After this procedure, you can take our bumps in your hands and form balls, well, or whatever you like. Without boning in flour - the dough is very sticky to your hands! Dip rolled in flour and formed balls then dip in an egg and breaded in breadcrumbs. If you like a very crispy crust, repeat the breading one more time.
  • Fried milk (in the footsteps of chef Rafael Kazumyan)
  • Dip the breaded dough in heated oil and fry for just a minute until crisp. Then remove with a slotted spoon and pat dry on paper towels to remove excess oil. Serve with jam, berry sauce, honey. I just ate with coffee. So I had sweets up to my ears.

The dish is designed for

15 pcs

Time for preparing:

1 hour 30 min

Note

A few words about the dessert itself - there are no difficulties in preparation, the texture is very tender and very tasty, as well as very satisfying. It is clear that because of deep-fried frying, you will often not eat. But sometimes you can and should pamper yourself with your loved ones!

Trendy
What an interesting recipe !!! Akin to fried ice cream.
Ikra
Orshanochka, Tanya, thanks! O-very much I want !!! I don’t know when I’ll do it, but I’m definitely taking it to bookmarks and I will dream. My! I know for sure that I love this.
louisa
Quote: Ikra
I don’t know when I’ll do it, but I’m definitely taking it to bookmarks and I will dream. My! I know for sure that I love this.
here's the same thing, thanks for the recipe
Orshanochka
Trendy, Ikra, louisa, Julia, Irishka, Louise, try your health!
Louise, if it's not a secret, where exactly do you live in the Voronezh region? I have very many close relatives there.
Rusalca
Orshanochka, Tanechka, struck down on the spot! Fried milk! Well this is necessary! I try not to eat high-calorie foods, but I really want to try fried milk. Thanks for the recipe!
Ilmirushka
Tatyana, what an interesting recipe, I want to try, it will be necessary to organize for some holiday.
Svettika
Orshanochka, Tatyana, thanks for the unusual treat! I'd like to try milk jellies! Should you use them warm or cold?
louisa
Tatyana, not a secret, g. Liski
baba nata
Orshanochka, Tanyusha, fried milk? Wow! I'll see how the girls do it.
kristina1
Orshanochka, Tatyana, oooh, what recipe, bookmark it is necessary, boom to do .. thanks
sweetka
I don't like deep fat (And if you put it in the oven in the form of a casserole ... so, thoughts are just
Tricia
Very interesting, bookmark it! Thank you!
Orshanochka
Svettika,
I'd like to try milk jellies! Should you use them warm or cold?
Svetik, I like cold ones better. But as they say in taste and color, all markers are different. And yellow ones are from domestic eggs.




Oh, I wrote, I wrote, but it's all gone Rusalca, Ilmirushka, Svettika, baba nata, kristina1, sweetka, Tricia, Anna, Ilmira, Svetlana, Svetik, Natalia, Anastasia and everyone is glad that you looked at the recipe and thank you for stopping by!
sweetka,
I don't like deep fat (And if you put it in the oven in the form of a casserole ... so, thoughts are just
why not? I myself fouligan with recipes very often (almost always) And in the oven it will turn out much more dietary, I think the main thing is not to dry it out.
louisa, Louise, mine live in Semiluki, In Panino and Perelyoshino. They haven't had it for so long, but we communicate constantly.
Albina
Orshanochka, Tatyana, an interesting recipe 🔗
Orshanochka
Albina, Thank you! I tried to
Rituslya
Orshanochka, Tatyana, oh, what a wonderful recipe!
What wonderful balls are obtained!
Thank you, Tanya!
Boom must be cooked.

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