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Leche Frita (Spanish Fried Milk) Recipe

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Leche Frita is a traditional Spanish dessert made by thickening milk with cornstarch and flour, then chilling it until firm, cutting into pieces, coating with flour and egg, and frying until golden. Infused with aromatic citrus peels and cinnamon, it is finally dusted with a cinnamon-sugar mixture for a delightful crispy and creamy treat.

Ingredients

Infused Milk Mixture

  • 4 ½ cups whole milk
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 1 lemon peel
  • 1 orange peel

Thickening Mixture

  • ½ cup cornstarch
  • ½ cup all-purpose flour

Frying Coating

  • 2 medium eggs
  • 1 cup all-purpose flour
  • 3 tablespoons white sugar (powdered or granulated)
  • 3 tablespoons ground cinnamon
  • Sunflower oil, for frying

Instructions

  1. Infuse the Milk: Peel the lemon and orange and add the peels to a pot along with the sugar and cinnamon stick. Add 4 cups of milk and bring to a boil. Once boiling, remove from heat and let the milk infuse until it cools to room temperature.
  2. Prepare the Thickening Mixture: Whisk the cornstarch and flour into the remaining ½ cup of milk until completely dissolved. Set aside to use later.
  3. Combine and Cook: Remove the citrus peels and cinnamon stick from the infused milk and transfer the milk to a larger pot. Add the cornstarch and flour mixture, then cook over medium-high heat while stirring constantly with a wooden spoon for 6-7 minutes. Stir continuously to prevent lumps and ensure thickening.
  4. Set the Mixture: Line a baking dish with parchment paper to ease removal later. Pour the thickened milk mixture evenly into the dish. Cover with plastic wrap, ensuring it touches the surface to prevent skin formation. Refrigerate for at least 3 hours or preferably overnight until fully firm.
  5. Cut and Coat: Once chilled and set, carefully peel off the plastic wrap and lift the firm mixture onto a cutting board. Cut into your preferred portion sizes. Prepare three bowls: one with beaten eggs, one with flour, and one with the cinnamon and sugar mixture.
  6. Fry the Pieces: Heat sunflower oil in a skillet over high heat until it reaches about 350°F (or when a wooden spoon dipped in forms bubbles). Dip each piece first in flour, then egg, and fry until golden on all sides, turning as needed. Avoid overcrowding the pan and fry in batches if necessary.
  7. Drain and Coat: Place fried leche frita on paper towels to absorb excess oil. While still warm, coat each piece with the cinnamon-sugar mixture. Serve immediately and enjoy this crispy, creamy delicacy.

Notes

  • For sugar alternatives, you can substitute granulated sugar with a sweetener of your choice, especially for dietary needs. Powdered sugar is recommended for the final coating for smoother texture.
  • To make this dessert gluten-free, use only cornstarch instead of flour; however, a half-and-half mix is preferred for flavor and texture.
  • Flavor variations are welcome: try adding vanilla, chocolate, or other aromatics if desired.
  • To avoid lumps when cooking, stir constantly or use an immersion blender after removing from heat if lumps form.
  • Ensure plastic wrap touches the surface of the mixture to prevent skin from forming during chilling.
  • Maintain frying oil temperature around 350°F for best results; readiness can be checked by dropping a wooden spoon or toothpick to see if bubbles form.

Find it online: https://flavorspath.com/leche-frita-spanish-fried-milk-recipe/