|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 1g||3%|
|Total Sugars 37g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Leche frita is one of the most delicious and popular Spanish desserts. You can find it in both restaurants and pastry shops throughout Spain, but it's also fun to make at home. The translation of "leche frita" can be a bit puzzling because it means "fried milk." The "milk" here is actually a deliciously sweet, firm, cold milk-pudding that is encased in a warm and crunchy fried shell of flour and egg.
This traditional Spanish dessert is easy to prepare but needs time to chill so it hardens enough for frying. Plan for at least three hours in the refrigerator, though overnight is preferred. Leche frita can be enjoyed in a few different ways. It's fantastic hot out of the fryer with a scoop of ice cream, but some people prefer to eat it at room temperature, or cold from the fridge. Try it all three ways and decide which is your favorite.
Gather the ingredients.
In a large bowl, whisk together the cornstarch, 3 1/2 tablespoons of the flour, and the sugar.
Add 1 cup of the milk and mix well with a whisk.
Let stand until thickened, about 10 minutes.
In a large saucepan, heat the rest of the milk along with the cinnamon stick over medium-low heat.
When the milk begins to bubble, remove it from the heat.
Place a mesh strainer over the bowl of the sugar and flour mixture, and pour the milk in little by little, stirring constantly.
Pour this mixture back into the saucepan and place over low heat, stirring well for 10 minutes.
Lightly oil a 9 by 9-inch ovenproof glass baking dish with olive oil.
Pour in the leche frita mixture to a depth of 3/4-inch.
Leave to chill in the fridge for at least 3 hours, or overnight if you have time.
Run a knife around the edge of the leche frita to loosen.
Very quickly turn it out onto a cutting board.
Cut it into 16 squares (about 2 1/4 inches each).
In a bowl, beat the eggs.
Pour the olive oil into a frying pan to a depth of 1/4-inch. Heat over medium heat.
Add the butter and allow to melt.
Place the remaining flour on a plate and dredge each of the squares.
Then dip them in the beaten eggs.
Carefully place in the hot oil and fry for approximately 1 minute on each side, until lightly golden.
Transfer to a plate with paper towels to drain.
Sprinkle with ground cinnamon and serve immediately or allow to cool and serve at room temperature.
It is important that the leche frita aka "fried milk" be at least 3/4-inch thick or it will be very difficult to fry and turn when the time comes. Keep this in mind as you choose which dish to use, especially if you decide to increase the recipe.