Fried Milk With Cream Cheese

I saw this interesting recipe for deep fried milk and cream cheese over on Table for 2. Immediately I was intrigued by it and wanted to make some right away.

The recipe calls for cream cheese and milk to be cooked together until the mixture forms into a thick pudding, after being refrigerated it is then sliced and fried. My mixture became a thick pudding, but was definitely not firm enough to slice. I think this was because I didn't cook it long enough to thicken properly.

No worries!
I decided, instead of making sticks, I'd make balls. Doing this worked just as well, if not better, as the sticks.

I was a little suspicious of this recipe to begin with, but I have to say, I'm really happy I tried it. I think the fried milk turned out really good! The crust is sweet and crispy, reminds me of rosettes. And the inside is really soft, very creamy. It had a great flavor, although I do wish the cream cheese was more prominent. I did add a good splash of vanilla to the milk to enhance the flavor.
I think these fried milk balls would be great served as an appetizer or even a dessert. :)

Please, visit Wendy's blog Table for 2... Or More for the recipe. I absolutely love her blog, and I know you will too. It doesn't take long at all to find delicious, and interesting, new recipes to try!



  1. Wow, these look delicious! I have never heard of fried milk before and they look almost like mini donuts! I really love that you try out recipes that are different!

  2. i love crazy simple ideas like this, especially deep-fried

  3. With a name like fried milk, I just had to see what they were. Cream cheese is always good an you can't go wrong deep frying it! :)

  4. These look delicious!! Very cute blog you have here.

  5. Oh you made these already?
    I didn't see the update on my blog.
    They look fabulous!!

    BTW, did you chill the cooked mixture before you tried slicing it?

  6. I made some and they are the best thing ever!!!!!!!!! and my kids keep sneaking in the kitchen to eat more


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