Fried Milk Recipe | Spanish Leche Frita Dessert
Recipe Information
Leche Frita
Cultural Context
Leche Frita, or 'fried milk', hails from Spain, particularly popular in the regions of Castilla y León. Traditionally served as a dessert, it showcases the ingenuity of Spanish cuisine in transforming simple ingredients into a delightful treat. This dish is often enjoyed during festivals and family gatherings, embodying the warmth of home cooking. Today, variations exist across Latin America and Spain, where it may be served with different toppings or flavors, reflecting local tastes.
milk
🥗Healthier: almond milk
💰Cheaper: whole milk
Almond milk is lower in calories and suitable for lactose-intolerant individuals.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey offers a natural sweetness with a unique flavor.
egg yolks
🥗Healthier: flaxseed meal
💰Cheaper: whole eggs
Flaxseed meal provides a vegan alternative.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
Place 3 cups of milk, sugar, cinnamon stick, and lemon peel and pinch of salt in a saucepan and bring to a simmer over low heat.
Meanwhile in a bowl, whisk cornstarch with the remaining 1 cup of milk. Whisk until smooth.
Remove cinnamon stick and lemon peel from the hot milk. Pour the cornstarch mixture to the hot milk and heat over low-medium heat, stirring constantly, until thickens. Remove from heat, stir in vanilla extract.
Pour the mixture into a pan lined with parchment paper. Cover with plastic wrap, let cool to room temperature, then refrigerate for at least 4 hours.
When chilled, cut into squares.
Prepare the coating: in one bowl beat 2 eggs, in the second bowl put flour, in the second plate/bowl mix sugar and cinnamon.
Coat milk squares in flour, then dip in beaten eggs.
Fry in hot oil for about 1-2 minutes on each side, until golden.
Transfer to a paper towel to drain, then coat with sugar-cinnamon mixture. Serve warm!
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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