Fried Milk Leche Frita Spain Food

LECHE FRITA RECIPE (SPANISH FRIED MILK)

Steps:

• 1. In a large bowl, combine the cornstarch, sugar, and half of the flour with a whisk. Add in one cup of milk and continue mixing well. Set aside and let it rest for about ten minutes. 2. In a large saucepan, place the remaining milk. Set it over medium-low heat and wait until bubbles form. Turn off the heat and add in the cinnamon stick, followed by the lemon peel and vanilla. Stir gently and set aside for about five minutes. 3. Take a sieve or colander and slowly strain the milk from the saucepan straight into the large bowl. Mix until well-combined. 4. Transfer everything into the large saucepan. Set it over medium-low heat and stir continuously until the mixture gets thick. This can take around 15 minutes. 5. Prepare a large deep baking dish by lightly oiling it. Transfer the thickened mixture into the dish, making sure you have at least ¾ inch of height for your milk pudding. Cover the top with plastic wrap directly on the mixture. Place inside the refrigerator and let it sit for a minimum of four hours until the mixture has completely solidified. 6. Take a chopping board and turn the baking dish over the board. Cut the milk pudding into small pieces. 7. Take a frying pan and set it over medium heat and heat olive oil to deep fry the milk pudding. 8. Crack the eggs in a small bowl and lightly beat them. In another bowl, place the other half of the flour. 9. Take one piece of the milk pudding and dip it in the bowl of egg. Then, dip it in the bowl of flour before submerging it into the hot oil. Fry the coated milk pudding for about a minute on each side. Repeat the same process for all the pieces. 10. Once the fried milk coating becomes golden brown, take it out of the oil and let it sit on a paper towel. 11. Roll your Leche frita in sugar and cinnamon before serving. Add a scoop or two of ice cream to make your Spanish fried milk even more special!

LECHE FRITA RECIPE

Steps:

• Whisk together the cornstarch, sugar, and half of the flour.
• Add 1 cup of milk and combine. Set aside.
• Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
• Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.
• Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
• Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).
• Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.
• Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.
• Turn the cooled mixture out of the pan and cut into small squares.
• Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)
• Beat the eggs in a small bowl. Put the remaining flour in another bowl.
• Dip each piece in the beaten eggs and then the flour, to form a light coating.
• Fry in the oil for about one minute on each side, until the coating turns golden.
• Let cool on a paper towel, then roll in sugar and cinnamon.
• Serve fresh or at room temperature, ideally with ice cream!

FRIED MILK

Steps:

• Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Boil and stir 1 minute; remove from heat.
• Stir in butter and lemon peel.
• Spread evenly in ungreased square baking dish, 8x8x2 inches.
• Refrigerate uncovered at least 3 hours until firm.
• Cut custard into 2-inch squares, using wet knife.
• Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• Sprinkle with powdered sugar.

FRIED MILK (LECHE FRITA - SPAIN)

Steps:

• Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
• Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
• Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
• Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
• Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.