Leche Frita 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!

SPANISH LECHE FRITA DESSERT RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the cornstarch, 1/3 cup of the flour, and the sugar.
• Add 1 cup of the milk and whisk to combine.
• Let stand at room temperature until slightly thickened, about 20 minutes.
• In a large saucepan, heat the remaining 3 cups of milk and the cinnamon stick over medium-low heat.
• When the milk begins to bubble, remove it from the heat. Remove and discard the cinnamon stick.
• Gradually pour the warm milk through a medium mesh strainer into the cornstarch-flour-sugar mixture, whisking the mixture constantly .
• Return the mixture to the saucepan over low heat. Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.
• Lightly oil a 9 x 9-inch baking pan with oil. Line the pan with parchment paper, leaving a few inches overhanging on opposite ends (the parchment handles will help you remove the mixture from the pan).
• Pour in the leche frita mixture to a depth of 3/4-inch.
• Let come to room temperature. Transfer to the refrigerator, covered, for at least 4 hours or preferably overnight.
• Use the parchment handles to lift the leche frita mixture out of the pan.
• Cut it into 16 equal size squares, about 2 1/4 inches each.
• Whisk the eggs together in a medium bowl. Set aside.
• To a large, non-stick skillet, add the butter and about 1/4-inch of oil. Heat over medium heat until the butter melts.
• Place the remaining 2/3 cup flour on a rimmed plate. Dredge each leche frita square with flour, shaking off any excess.
• Dip 4 to 5 pieces into the beaten eggs.
• Carefully transfer to the hot oil and fry until light golden, about 1 minute per side.
• Transfer to a paper-towel lined plate. Repeat with the remaining pieces.
• Sprinkle with cinnamon as the the leche frita become done. Serve warm or at room temperature.

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.