Fried Milk Recipes

LECHE FRITA RECIPE

Steps:

• Whisk together the cornstarch, sugar, and half of the flour.
• Add 1 cup of milk and combine. Set aside.
• Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
• Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.
• Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
• Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).
• Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.
• Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.
• Turn the cooled mixture out of the pan and cut into small squares.
• Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)
• Beat the eggs in a small bowl. Put the remaining flour in another bowl.
• Dip each piece in the beaten eggs and then the flour, to form a light coating.
• Fry in the oil for about one minute on each side, until the coating turns golden.
• Let cool on a paper towel, then roll in sugar and cinnamon.
• Serve fresh or at room temperature, ideally with ice cream!

FRIED MILK

Steps:

• Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.
• Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.

FRIED MILK

Steps:

• Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Boil and stir 1 minute; remove from heat.
• Stir in butter and lemon peel.
• Spread evenly in ungreased square baking dish, 8x8x2 inches.
• Refrigerate uncovered at least 3 hours until firm.
• Cut custard into 2-inch squares, using wet knife.
• Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• Sprinkle with powdered sugar.