Spanish Deep Fried Milk Desert

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Fried milk or Leche frita in Spanish, is originated in Spain and it’s one of their most popular street food.

When I first saw this recipe, I was like what! Fried milk! Seriously? And that’s because I’ve never seen something like this before, so didn’t know anything about this technique of frying liquids. Frying milk makes it crunchy, and the warm custard slowly oozes at your first bite.

The recipe is milk based, but it can be made with some spices such as nutmeg, cinnamon, or pumpkin pie spice. I like to top it with powdered sugar, but if you want a different twist, sprinkle your fried milk bites with cinnamon powder mixed with granulated sugar.

Allow three to four hours for custard to harden in refrigerator to be ready for the breading and frying. Make sure to constantly whisk the mixture when preparing the custard in the boiling process, and avoid bubbles as it begins to thicken.

This recipe calls for very few ingredients and is very simple to make.  You do need three hours or more of refrigeration time for the custard to harden and be ready for the glorious breading and frying.  When preparing the custard in the boiling process, the key is to constantly whisk the mixture and avoid bubbles as it begins to thicken.

Ingredients:

  • 1/2 cups sugar
  • 1/2 cups cornstarch
  • 1/4 tsp. ground nutmeg
  • 3 cups milk
  • 1 tbsp. butter
  • 1/4 tsp. grated lemon peel
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • Oil for frying
  • For sprinkling:
  • Powdered sugar or Cinnamon with granulated sugar

CLICK ON THE NEXT BUTTON BELOW TO SEE THE INSTRUCTIONS:

 

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