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Leche Frita (Spanish Fried Milk) Recipe

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★★★★★

4.8 from 64 reviews

Leche Frita, or Spanish Fried Milk, is a traditional Spanish dessert featuring a creamy milk pudding that is thickened, chilled, cut into pieces, coated in flour and egg, and then fried until golden and crisp. Infused with lemon, orange, and cinnamon, this indulgent treat boasts a delicate outer crust with a luscious, tender center, dusted with cinnamon sugar for added sweetness and aroma.

Ingredients

Scale

Milk Infusion

  • 4 ½ cups whole milk
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 1 lemon peel
  • 1 orange peel

Thickening Mixture

  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ cup whole milk

Frying & Coating

  • 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

Instructions

  1. Prepare Milk Infusion: 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 the milk infuse and cool to room temperature to absorb the flavors.
  2. Mix Thickening Agent: In a separate bowl, whisk together the cornstarch and ½ cup of milk with ½ cup of flour until fully dissolved and smooth. Set aside.
  3. Strain and Combine: Remove the citrus peels and cinnamon stick from the infused milk. Transfer the infused milk to a larger pot and add the cornstarch and flour mixture.
  4. Cook the Mixture: Cook over medium-high heat, stirring constantly with a wooden spoon for 6-7 minutes until thickened to a pudding-like consistency, ensuring no lumps form.
  5. Set the Mixture: Line a baking dish with parchment paper. Pour the thickened milk mixture into the dish, spreading evenly. Cover with plastic wrap directly on the surface to prevent skin formation.
  6. Chill: Refrigerate for at least 3 hours or preferably overnight, until the mixture is fully firm and set.
  7. Prepare for Frying: Carefully remove the plastic wrap, lift the set pudding out of the dish onto a cutting board, and cut into desired portion sizes, being gentle as the pudding is fragile.
  8. Set Up Coating Stations: Arrange three bowls: one with flour, one with beaten eggs, and one with a cinnamon and sugar mixture.
  9. Heat Oil: In a skillet, heat sunflower oil over high heat, enough for shallow frying.
  10. Coat and Fry: Dip each piece first in flour, then in the egg mixture. Fry in batches until golden on all sides, turning carefully to cook evenly without overcrowding the pan.
  11. Drain Excess Oil: Place the fried pieces on paper towels to absorb excess oil.
  12. Final Coating: Toss or sprinkle the pieces with the cinnamon sugar mixture. Serve warm and enjoy your crispy, creamy Leche Frita!

Notes

  • For best texture, chill the mixture overnight.
  • Use fresh citrus peels for maximum flavor.
  • Do not overcrowd the frying pan to maintain oil temperature and achieve a crispy crust.
  • Adjust size of portions according to preference; smaller pieces fry more evenly.
  • Sunflower oil is recommended due to its high smoke point; can substitute with other neutral oils suitable for frying.

Keywords: Leche Frita, Spanish dessert, fried milk pudding, cinnamon sugar, traditional Spanish recipe, creamy fried dessert

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