Leche Frita

Leche frita or Fried milk, is a centuries old Spanish dessert. The origin of the recipe is uncertain, several Spanish regions are claiming authorship. It was probably first made by nuns, who sold their products to help maintain their convents. Today, it is a street food popular throughout the Spain. To me, who is not used to similar tastes, they were a bit odd. Couldn’t decide weather I liked them or not. I think it were the bread crumbs. Looking through the net, I found it’s not very often to coat them into breadcrumbs, so next time, I might try them without.

Leche Frita

100 g corn starch
25 g butter
100 g sugar
450 ml milk
zest of 1/2 orange
zest of 1/2 lemon
4 eggs
100 g bread crumbs, sifted
1 cinnamon stick
oil
icing sugar
flour, sifted
powdered cinnamon
salt

Boil milk with cinnamon stick and both zests. Remove from heat. In a bowl mix 2 eggs with sugar, add corn starch little by little, and strained boiled milk mixing continuously. Cook this cream on medium heat, stirring continuously, until it thickens. Stir in butter and remove from heat.

Line a 20 x 15 cm baking pan with baking paper and pour thickened cream in it. Let rest in the fridge for a day. Cut into 5 x 5 cm squares, and then each square into two equal triangles (24 triangles in total). Roll each triangle into flour, than into beaten 2 eggs with a pinch of salt and finally into bread crumbs. Deep fry in oil for a minute or two, taking them out onto paper towel to soak any excessive oil. Serve sprinkled with icing sugar and powdered cinnamon.

This is a recipe from Sale & Pepe magazine, Serbian issue for October 2008.