Sour Milk Fried Cakes
Sour Milk Fried Cakes are crispy, sweet treats with a hint of nutmeg, perfect for breakfast or dessert, appealing to those who enjoy classic homemade pastries.
Ingredients
Instructions
- Beat eggs until thick, then add sugar and melted shortening.
- Add sour milk or buttermilk and dry ingredients, mixing until smooth.
- Fry spoonfuls of batter in hot oil until golden brown on both sides.
- Drain on paper towels and serve warm.
Tips & Substitutions
For a lighter texture, ensure the batter is mixed only until combined—overmixing can lead to dense cakes. If you don't have sour milk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This recipe can also benefit from a touch of cinnamon in place of nutmeg for a different flavor profile.
Serving Suggestions
Serve these warm cakes dusted with powdered sugar or drizzled with honey for added sweetness. They pair wonderfully with fresh fruit, such as berries or sliced peaches, and a dollop of whipped cream or yogurt. For a complete meal, consider serving them alongside Stacy'S Scalloped Potatoes for a delightful brunch.
Storage & Reheating
Store leftover fried cakes in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes, or until warmed through. Avoid microwaving as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Fried Cakes contains roughly 1453 calories, with 19g protein, 227g carbohydrates, and 55g fat. It is an excellent source of calcium (48% of the Daily Value), protein (38% of the Daily Value), and potassium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2475mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole milk instead of sour milk?
Yes, you can use whole milk in this recipe, but to mimic the tanginess of sour milk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using. This will help achieve a similar flavor and texture.
What oil is best for frying these cakes?
Vegetable oil or canola oil are excellent choices for frying because of their high smoke points, which help achieve a crispy texture without burning. You can also use lard or shortening for a more traditional flavor.
Can I make these cakes ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for a few hours. However, for the best results, fry the cakes just before serving to maintain their crispy texture. Alternatively, you can fry them in advance and reheat them in the oven as mentioned in the storage section.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).