Name: Leche Frita (Spanish Fried Milk) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Spanish
Ingredients: 4 ½ cups whole milk; 1 cup granulated sugar; 1 cinnamon stick; 1 lemon peel; 1 orange peel; ½ cup cornstarch; ½ cup all-purpose flour; ½ cup whole milk; Sunflower oil (for frying, as needed); 2 medium eggs; 1 cup all-purpose flour; 3 tablespoons white sugar (powdered or granulated); 3 tablespoons ground cinnamon

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Introduction

Leche Frita, or Spanish Fried Milk, is a delightful dessert featuring a creamy milk custard fried to golden perfection. With its crispy exterior and soft interior, it’s a beloved treat that blends citrus and cinnamon flavors beautifully.

The image shows a white plate with two pieces of a baked dessert that has a golden-brown, slightly crispy outer layer covered in light powder, likely cinnamon and sugar. The inside is soft and creamy white with a smooth texture. One smaller piece is on a silver fork, positioned in front of the larger piece. In the background, there is a white cup and a woven mat beneath a tray with more pieces of the same dessert, slightly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ½ cups whole milk
1 cup granulated sugar
1 cinnamon stick
1 lemon peel
1 orange peel
½ cup cornstarch
½ cup all-purpose flour (for the custard)
Sunflower oil (for frying)
2 medium eggs
1 cup all-purpose flour (for coating)
3 tablespoons white sugar (powdered or granulated)
3 tablespoons ground cinnamon

Instructions

Step 1: Peel the lemon and orange, then add the peels, sugar, and cinnamon stick to a pot with 4 cups of milk. Bring to a boil, then remove from heat and let it infuse until the milk reaches room temperature.
Step 2: Whisk the cornstarch and ½ cup flour into the remaining ½ cup milk until smooth. Set this mixture aside.
Step 3: Remove the lemon peel, orange peel, and cinnamon stick from the infused milk and transfer the milk to a larger pot.
Step 4: Add the milk mixture with dissolved cornstarch and flour to the larger pot. Cook over medium-high heat, stirring constantly for 6–7 minutes, ensuring no large lumps form.
Step 5: Line a baking dish with parchment paper to make it easier to remove the custard once set.
Step 6: Pour the cooked mixture into the prepared dish and spread it evenly. Cover with plastic wrap, pressing it directly on the surface to prevent skin formation.
Step 7: Refrigerate for at least 3 hours or preferably overnight until the custard is firm.
Step 8: Carefully remove the plastic wrap, lift the custard from the dish, and transfer it to a cutting board. Handle gently as it is fragile.
Step 9: Cut the custard into portions, adjusting the size according to your preference.
Step 10: Prepare three bowls: beat the eggs in one, place the flour in another, and combine the sugar and cinnamon in the last.
Step 11: Heat enough sunflower oil in a skillet over high heat for frying.
Step 12: Dip each custard piece first in flour, then egg, and fry until golden on all sides, turning as needed. Fry in batches to avoid overcrowding.
Step 13: Drain the fried pieces on a plate lined with paper towels to remove excess oil.
Step 14: Coat each piece generously with the sugar and cinnamon mixture. Serve immediately and enjoy!

Tips & Variations

Use fresh citrus peels for a more vibrant flavor, and consider adding a splash of vanilla extract to the milk infusion for extra aroma.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend both in the custard and coating steps.
Be patient while stirring the custard to avoid lumps, and cook just until thickened to maintain a creamy texture inside.

Storage

Store leftover Leche Frita in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature to maintain crispness, or enjoy cold for a different texture. Avoid microwaving as it may soften the coating.

How to Serve

The image shows a wooden tray filled with around seven fried beignet pieces stacked in two layers, each piece covered with powdered sugar giving a white dusted look on their golden-brown crispy texture. The tray sits on a woven natural fiber placemat, all placed on a white marbled surface. In the background, there is a blurred bright yellow lemon, a white cup, and a stack of white plates with a folded napkin on top, along with a glass coffee maker. The overall scene feels bright and inviting, with the focus tight on the textured beignets. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk provides the best texture and richness for this recipe, but you can substitute with 2% milk. Using non-dairy milk may alter the flavor and consistency.

What type of oil is best for frying Leche Frita?

Neutral oils with a high smoke point like sunflower oil, vegetable oil, or canola oil work best to fry Leche Frita without overpowering the flavors.