How to make Leche Frita

During a recent adventure through the vibrant streets of Spain, I stumbled upon a dessert that captured not only my palate but also my culinary curiosity. Known as Leche Frita, or “Fried Milk,” this classic Spanish treat mesmerized me with its delicate balance of flavors and textures, compelling me to bring its secrets back home. The main ingredients playing pivotal roles are eggs, cinnamon, and vanilla extract, which together create a symphony of warmth, richness, and aromatic bliss. Each bite into the crispy, golden exterior gives way to a soft, creamy heart, whispering tales of Spanish heritage and gastronomic craft.

Intrigued by the complexity and comforting flavors, I embarked on a quest to replicate this culinary masterpiece. Through trial and passion, I succeeded in creating my version of Leche Frita that I am eager to share. This is not just a recipe; it’s a piece of my gastronomical journey, a tribute to the rich, enchanting flavors of Spain that I had the pleasure to experience. Now, allow me to guide you through the steps to create this delightful dessert, bringing a taste of my travels and discoveries right into your kitchen.

Leche Frita Recipe

Leche Frita

Leche Frita, or "Fried Milk," is a classic Spanish dessert that combines the comforting flavors of eggs, cinnamon, and vanilla extract into a culinary delight. Discovered during a visit to Spain, this dessert stands out for its unique texture and taste—crispy on the outside while remaining soft and creamy on the inside. Inspired by the rich Spanish heritage and the dessert's aromatic allure, the quest to recreate Leche Frita at home was met with success. This recipe is more than just instructions; it’s a personal journey into the heart of Spanish cuisine, now shared to bring a slice of Spain’s gastronomic excellence to your table.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine Spanish

Servings 12

Calories 856 kcal

Equipment

• 1 mixing bowl
• 1 pan

Ingredients

  

• 2 eggs
• Sugar and powdered cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup of olive oil
• 4 cups of whole milk
• 1 cinnamon stick
• Lemon peel
• 7 tablespoons of flour
• 1/2 cup of white sugar
• 3 1/2 tablespoons of cornstarch

Instructions

 

• Combine the cornmeal, honey, and 1⁄2 of the flour in a mixing bowl.
• Combine 1 glass of milk with the other ingredients.
• In a large saucepan, boil the leftover milk over moderate flame until it begins to bubble.
• Spoon the sauce into a large cake pan that has been oiled.
• Cut the cooled batter into tiny squares by turning it out of the pan.
• In a saucepan, heat the oil over moderate flame.
• In a small mixing basin, whisk together the eggs.
• In a separate dish, place the remaining flour.
• To make a light coating, dip every item in the egg mixture and then the flour.
• Fry for approximately a minute on each side in the oil or until the covering becomes brown.
• Serve immediately or at ambient temperature, with ice cream on the side!

Keyword Cinnamon, eggs

Cooking tips about Leche Frita

• Consistency is Key: Achieving the perfect consistency for the milk mixture is crucial. It should be thick enough to mold, yet creamy. Continuously stir the mixture over low heat to prevent lumps and ensure it thickens properly.
• Flavor Infusion: Allow the milk to infuse with cinnamon and vanilla for a few minutes before adding it to the flour and egg mixture. This step enhances the depth of flavors, imbuing the dessert with a characteristic warmth and aroma.
• Chill Thoroughly: After preparing the mixture, it is imperative to let it chill in the refrigerator until it’s very firm. This may take several hours, but it’s essential for easy handling and achieving the right texture when fried.
• Coating Matters: Before frying, ensure each piece is well-coated first in flour and then in beaten egg. This dual coating guarantees a delightful crispy exterior while keeping the inside soft and creamy.
• Controlled Frying: Fry the pieces in batches, avoiding overcrowding the pan, to maintain an even temperature of the oil. This ensures each piece of Leche Frita gets evenly cooked to golden perfection without absorbing too much oil.
• Serving Suggestions: Serve Leche Frita warm, dusted with a mixture of sugar and cinnamon for an extra layer of flavor. Pairing it with a scoop of ice cream or a drizzle of honey can also add an interesting contrast in textures and temperatures.

Serving suggestions about Leche Frita

• Traditional Touch: Serve Leche Frita warm, generously dusted with a mixture of sugar and cinnamon. This not only adds an aromatic sweetness that complements the delicate flavors of cinnamon and vanilla in the dessert but also pays homage to its Spanish roots.
• Contrasting Textures: Pair the warm Leche Frita with a scoop of your favorite ice cream, such as vanilla, cinnamon, or even caramel. The contrast between the hot, crispy exterior and the cold, creamy ice cream creates a mesmerizing sensory experience.
• Drizzles and Toppings: A drizzle of honey or a rich caramel sauce can add another layer of sweetness and a glossy, inviting appearance. For a bit of texture, consider sprinkling chopped nuts, like almonds or walnuts, over the dish for a satisfying crunch.
• Fruit Pairings: Fresh berries or a light fruit compote can introduce a tangy sweetness that balances the richness of the dessert. The acidity and freshness of the fruit cut through the creamy, dense heart of the Leche Frita, making each bite even more enjoyable.
• Beverage Pairing: Offer a dessert wine, such as a Moscatel or Pedro Ximénez, or a cup of strong espresso to complement Leche Frita. The sweetness of the wine or the bitterness of the coffee provides a perfect counterbalance to the dessert’s sweetness.

Top 5 FAQs about Leche Frita