Spain is known for making some amazing desserts, and this Spanish Leche Frita Recipe is no exception. Loaded with so many beautiful flavors, made with the most basic ingredients and guaranteed to impress just about everyone.
Making this leche frita is pretty straight-forward. Basically, you thicken up some infused milk, let it harden up in the fridge and then fry it up in squares. The result? A crunchy exterior with a melt-in-your-mouth interior. This is seriously good.
The typical flavors that are used to flavor the milk are cinnamon and lemon. But by all means, you can flavor this milk with just about any flavors you like. But try it in the original way, it won´t disappoint 🙂 .
TIPS & TRICKS to make this Recipe: When you are thickening the milk mixture, you want to go for about 20 to 25 minutes while you continuously whisk. The end result should be a thick and creamy texture. If you don´t achieve this, the mixture will not harden up and you won´t be able to fry the milk. Trust me, all the whisking will pay off with the first bite of this leche frita.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
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Watch the Video Below on How to Make this Spanish Leche Frita Recipe
Spanish Leche Frita Recipe
- 4 cups milk 1 liter
- 1 cup corn starch 125 g
- 3/4 cup granulated sugar 150 g
- 1/2 tsp cinnamon powder 1.32 g
- 1 cinnamon stick
- 4 lemon peels
- 1/2 lemon
- 2 eggs
- 1/2 cup sunflower oil 125 ml
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!
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