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Suggest a better descriptionIn 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 Kalinas Traveling Gourmet Cookbook. 1990) Submitted By SALLI SCHWARTZ (HONN) <102003.3307@COMPUSERVE.COM> On MON, 19 JUN 1995 151150 GMT
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 521 | ||
Calories from Fat: 192 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 850.3mg | 262 % | |
Sodium 810.8mg | 28 % | |
Potassium 398.1mg | 10 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 49.6g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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