Leche Frita (Spanish Fried Milk) Recipe

Introduction

Leche Frita, or Spanish Fried Milk, is a delightful dessert featuring a creamy milk pudding that’s fried to golden perfection. This classic treat combines fragrant citrus and cinnamon flavors with a crispy, cinnamon-sugar coating, making it a unique finish to any meal.

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
• Sunflower oil, for frying

For the coating:

• 2 medium eggs
• 1 cup all-purpose flour
• 3 tablespoons white sugar (powdered or granulated)
• 3 tablespoons ground cinnamon

Instructions

1. Step 1: Peel the lemon and orange, then add the peels, sugar, and cinnamon stick to a pot. Pour in 4 cups of milk and bring to a boil. Once boiling, remove from heat and let the milk infuse until it cools to room temperature.
2. Step 2: Whisk the cornstarch and flour into the remaining ½ cup of milk until smooth. Set aside.
3. Step 3: Remove the citrus peels and cinnamon stick from the infused milk, then transfer the milk to a larger pot.
4. Step 4: Add the cornstarch and flour mixture to the milk and cook over medium-high heat. Stir constantly with a wooden spoon for 6-7 minutes, ensuring no large lumps form.
5. Step 5: Line a baking dish with parchment paper. Pour in the cooked mixture, spread evenly, and cover tightly with plastic wrap touching the surface to prevent skin formation.
6. Step 6: Refrigerate for at least 3 hours or preferably overnight until firm.
7. Step 7: Carefully peel off the plastic wrap, lift the set mixture out of the dish, and transfer it to a cutting board. Cut into portions as desired.
8. Step 8: Prepare the coating by setting up three bowls: beat the eggs in one, place flour in another, and mix sugar with cinnamon in the third.
9. Step 9: Heat sunflower oil in a skillet over high heat until it reaches about 350°F (or when a wooden spoon dipped in oil produces bubbles).
10. Step 10: Dip each piece first in flour, then egg, and fry until golden on all sides. Fry in batches to avoid overcrowding.
11. Step 11: Drain the fried pieces on paper towels to remove excess oil.
12. Step 12: Coat the warm leche frita pieces with the cinnamon-sugar mixture and serve immediately. Enjoy!

Tips & Variations

• For a gluten-free version, replace all-purpose flour with cornstarch, although a mix of both enhances flavor and texture.
• Try varying the flavors by adding vanilla or chocolate to the milk infusion for a different twist.
• Use powdered sugar for the final coating to achieve a smoother texture.
• To avoid lumps, stir continuously during cooking or blend the mixture with an immersion blender after removing it from heat.
• Make sure the plastic wrap touches the surface of the mixture to prevent a skin from forming while chilling.
• Test oil temperature by dipping a wooden spoon; bubbles indicate it’s ready for frying.

Storage

Store leftover leche frita in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a hot pan or oven to restore crispiness, but avoid microwaving as it may soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make leche frita ahead of time?

Yes, you can prepare the milk pudding a day in advance and refrigerate it overnight. Fry just before serving to keep the coating crisp.

What can I use if I don’t have sunflower oil?

Other neutral oils with a high smoke point, like vegetable or canola oil, work well for frying leche frita.

Leche Frita (Spanish Fried Milk) Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

Leche Frita is a classic Spanish dessert made by thickening sweetened milk infused with citrus peels and cinnamon, then cutting it into pieces, coating them in flour and egg, and frying until golden and crispy. It combines a creamy interior with a crunchy, cinnamon-sugar crust for a delightful treat that is perfect for any sweet tooth.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes (includes chilling time)
• Yield: 8–10 pieces 1x
• Category: Dessert
• Method: Frying
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Milk Infusion

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

Thickening Mixture

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup whole milk (for slurry)

Coating

• 2 medium eggs
• 1 cup all-purpose flour
• 3 tablespoons white sugar (powdered or granulated)
• 3 tablespoons ground cinnamon

Frying

• Sunflower oil, for frying

Instructions

1. Prepare the Milk Infusion: Peel the lemon and orange, and add the peels along with the sugar and cinnamon stick into a pot. Pour in 4 cups of the whole milk and bring to a boil. Once boiling, remove from heat and let the milk cool to room temperature, allowing the flavors to infuse fully.
2. Make the Thickening Slurry: In a separate bowl, whisk together cornstarch and flour into the remaining 1/2 cup of milk until smooth and fully dissolved. Set this slurry aside.
3. Remove Flavorings and Combine: Strain the infused milk to remove the citrus peels and cinnamon stick, then transfer the milk back into a larger pot.
4. Cook the Milk Mixture: Add the cornstarch and flour slurry to the milk and cook over medium-high heat, stirring constantly with a wooden spoon for about 6-7 minutes. Stir continuously to avoid lumps and ensure the mixture thickens evenly into a smooth, thick custard-like consistency.
5. Set the Mixture: Line a baking dish with parchment paper for easy removal. Pour the thickened milk mixture into the dish and spread it evenly. Cover it tightly with plastic wrap so that the wrap touches the surface to prevent skin formation. Refrigerate for at least 3 hours or preferably overnight until the mixture is firm and set.
6. Prepare for Frying: Once set, carefully peel off the plastic wrap, lift the firm milk block from the dish onto a cutting board, and cut it into desired sized portions.
7. Set Up Coatings: Arrange three shallow bowls: beat the eggs in one, place the flour in the second, and mix the sugar with cinnamon in the third.
8. Heat the Oil: Heat sunflower oil in a skillet over high heat until it reaches about 350°F (or hot enough that a wooden spoon dipped in it bubbles).
9. Coat and Fry: Dip each milk portion first into the flour, then the egg, and carefully place it in the hot oil. Fry until golden on all sides, turning as needed. Avoid overcrowding the pan to maintain oil temperature and crispiness. This process may require multiple batches.
10. Drain and Coat: Remove the fried pieces and place them on paper towels to absorb excess oil. While still warm, coat each piece evenly with the cinnamon-sugar mixture.
11. Serve and Enjoy: Serve leche frita warm or at room temperature for the best texture and flavor.

Notes

• This dessert traditionally uses granulated sugar, but you can substitute with your preferred sweetener as desired.
• For a gluten-free variation, replace all-purpose flour with additional cornstarch, though half and half flour and cornstarch provide better flavor and texture.
• Flavorings can be customized with vanilla extract, chocolate, or other spices if preferred.
• To avoid lumps when thickening, stir constantly with a wooden spoon, or use an immersion blender off the heat if lumps form.
• Ensure plastic wrap touches the custard surface to prevent skin from forming while chilling.
• Heat oil to about 350°F for frying; test by dipping a wooden spoon to see if bubbles form, indicating readiness.
• Do not overcrowd the frying pan; fry in batches to keep oil temperature consistent and achieve crispy coating.

Keywords: Leche Frita, Spanish Dessert, Fried Milk, Cinnamon Sugar, Traditional Spanish Sweet