German Fritters

Frying stale bread capitalizes on its lower moisture content, which allows for better crust formation and less oil absorption than fresh bread. The quick milk dip uses thermal shock to help release surface grease through emulsification—the milk's proteins and fats bind with the cooking oil, carrying it away when drained. The stale bread's firm structure prevents it from disintegrating during this double-dip process, while its dry interior soaks up the milk like a sponge, creating a crispy exterior with a tender, custard-like center.