Leche frita

Name: Leche frita
Total time: 1800 s
Yield: 6servings
Cuisine: American
Ingredients: 1 litre + 5tbsp Milk for slurry; 1/2cup Sugar or more according to taste; 2tbsp + 3tbsp Maida/plain flour for coating; 3 tsp Cornflour; 1" Cinnamon stick; 2 lemons Peel; 2 Eggs; 1 tsp Grounded cinnamon; 2 tsp Powdered sugar; as required Oil for deep frying

Shashwatee Swagatica @cook_9283061

#milklove

Leche Frita originated in Spain and is their most popular street food.

The translation can be a bit puzzling because it translates directly to mean "fried milk." The "milk" is actually a deliciously sweet, firm, cold milk-pudding that is encased in a warm and crunchy fried shell of flour and egg.

Note-
When preparing the custard in the boiling process, the key is to constantly whisk the mixture and avoid bubbles as it begins to thicken.

The most important part of this recipe is making sure that the mixture thickens enough to solidify in the fridge. If it doesn't, you won't be able to fry it without it falling apart. So plan ahead, take your time when heating it on the stove, and refrigerate it for as long as possible!

#milklove

Leche Frita originated in Spain and is their most popular street food.

Note-
When preparing the custard in the boiling process, the key is to constantly whisk the mixture and avoid bubbles as it begins to thicken.

Shashwatee Swagatica @cook_9283061

#milklove

Leche Frita originated in Spain and is their most popular street food.

Note-
When preparing the custard in the boiling process, the key is to constantly whisk the mixture and avoid bubbles as it begins to thicken.

#milklove

Leche Frita originated in Spain and is their most popular street food.

Note-
When preparing the custard in the boiling process, the key is to constantly whisk the mixture and avoid bubbles as it begins to thicken.

Saved

Ingredients

30 mins

6servings

1 litre + 5tbspMilk for slurry
1/2cupSugar or more according to taste
2tbsp + 3tbspMaida/plain flour for coating
3 tspCornflour
1"Cinnamon stick
2 lemonsPeel
2Eggs
1 tspGrounded cinnamon
2 tspPowdered sugar
as requiredOil for deep frying

Saved

Steps

30 mins

1

Boil milk in a deep vessel.
Add cinnamon stick and lemon peel.
2

Boil further few mins stirring in between.
3

Add sugar and cook till it melts.
4

Switch off and strain the mixture.
5

Take cornflour and 2tbsp maida in a bowl.
Add 4-5 tbsp milk and make a lump free slurry.
6

Mix this slurry to the milk mixture.
Mix well.
7

Now cook this mixture on low flame stirring continuously till it thickens.
8

It will take around 10-12mins.
Then switch off.
9

Grease a container and pour the mixture. It should be 2cm deep.
Keep in the refrigerator for 4-6hours or overnight.
10

Take out the cooled mixture from the refrigerator and cut in square sized pieces.
11

Beat the eggs in a bowl and keep aside.
12

Take remaining maida in another bowl.
13

Now coat each of the squares by dredging them in the flour and then deep in the beaten egg.
14

Fry in the hot oil both sides till lightly golden.
15

Take powdered sugar and grounded cinnamon in a plate.Mix well.
16

Coat the fried squares in sugar cinnamon mixture.
17

Serve warm or at room temperature with ice-cream or with any seasonal fruit.