Leche Frita Recipes

SPANISH LECHE FRITA RECIPE

Steps:

• Add 3 cups of milk into a sautee pan, add in 1 cinnamon stick, 4 lemon peels and heat it with a medium heat, once it comes to a light boil turn off the heat
• While the milk infusing, add 1 cup of milk into a bowl, start slowly adding in 1/2 cup corn starch while you whisk it all together
• Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower oil, making sure to brush it all over
• After infusing the milk in the pan for 20 minutes, remove the lemon peels and the cinnamon stick, heat it with a low-medium to medium heat, pour in the 1 cup of milk that has been whisked with the corn starch and start whisking everything together, at the same time start slowly adding in 1/2 cup granulated sugar while you continue to whisk, once all the sugar has been incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture
• Transfer the thickened milk mixture into the greased casserole dish and let it cool off, then cover with saran wrap and add to the fridge for at least 2 hours so the milk mixture can harden up
• After a couple hours remove the casserole dish from the fride, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 1/2 inch by 1 1/2 inch squares
• Add 1/2 cup corn starch to one bowl and crack 2 eggs into another, beat the eggs, to coat each milk square, dust it off in the corn starch and then into the egg wash, as you finish each one add into a plate with parchment paper
• Heat a small fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not over-crowd the pan, cook for 45 to 60 seconds per side, transfer to a plate with paper towels
• For the final touch, dust off the fried milk squares in a bowl with 1/4 cup granulated sugar + 1/2 tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest, serve at once, enjoy!

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.

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!

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

Steps:

• Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and keep stirring until the cornstarch is completely dissolved. Stir in the remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans lengthwise and scrape the little seeds into the mixture. Over high heat, bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes, until the mixture thickens heavily. Remove the vanilla beans and wash and dry them for another use. Pour the mixture into a shallow glass baking dish (about 8inches square) and smooth the top with a spatula until even. Cover and refrigerate for 4 hours, until quite firm.
• With a knife dipped into hot water, cut the custard into approximately 11/4 inch squares. Dip the squares first into the beaten egg and then in the bread crumbs. Place the prepared squares onto a sheet of waxed or parchment paper.
• In a heavy 10 to 12 inch skillet, heat the butter and oil over medium heat. When the foam begins to subside, add half of the custard squares and brown for about 2 minutes on each side, turning them over carefully with a large metal spatula. Transfer to a warm serving platter and cook the remaining squares in the same way. Serve, sprinkled with the remaining tablespoon of sugar and the cinnamon.

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.