In Spanish, leche frita refers to deep-fried milk. It has a crunchy exterior and a smooth and creamy interior that melts in your mouth. It is a sweet cold milk pudding encased in a warm and crunchy fried shell of flour and egg.
The ingredients are simple, but you need to be patient for 3-hours of chilling. Then you will have definite delicious fried milk bites to enjoy most. If you want, you can add some extra ingredients like ground cinnamon or lemon zest to give the fried milk any flavor you like.
The most important tip for making this amazing deep-fried milk is when you are thickening the milk mixture. You should continuously whisk the mixture for about 20 to 25 minutes until thick and creamy. It will not harden otherwise, and it will be impossible to fry the milk. Trust me, this is the only way to make the best-fried milk. After the first bite, you’ll realize the difference.
Pour 3 cups of full-fat milk into a saucepan, add the cinnamon stick and the lemon peels. Bring to a simmer over low heat. Once it comes to a light boil, remove the mixture from the heat.
Meanwhile, add 1 cup of milk into a medium bowl. Slowly add in 1/2 cup of corn starch and whisk until smooth.
Take a square baking dish, brush it all over with one teaspoon of vegetable oil.
Remove the lemon peels and cinnamon sticks from the boiled milk and add them to the milk and corn starch mixture. Heat the final mixture over low to medium heat, whisking everything together. Now, slowly add in 1/2 cup granulated sugar, keep whisking. After the sugar is completely incorporated, continue whisking for 20 to 25 minutes until you reach a thick and creamy texture.
After the milk mixture has thickened, transfer it into the greased baking dish. Cover it with plastic wrap, let it cool to room temperature, then put into the refrigerator for at least 3 hours. The milk mixture will harden up.
When chilled, take it out of the refrigerator. Put a cutting board on the baking dish and turn it over. Be careful not to break the cooled mixture while turning. Cut it into squares of your desired size.
Prepare one bowl of 1/2 cup corn starch, another bowl of beaten eggs, and one plate of breadcrumbs. Coat each milk square with starch, egg, and breadcrumbs in sequence. As you finish each one, put it into a plate lined with parchment paper.
Heat the vegetable oil in a frying pan at a depth of about 1/4 inch over medium heat. After four minutes, when the oil is hot, fry the coated milk squares in the pan. Add 4-5 pieces each time, don’t over-crowd the pan. Fry each side for 45 to 60 seconds until slightly golden brown and crispy. Transfer them to a plate with paper towels to drain the extra oil.
This step is optional but adds a good flavor to your fried milk. Dust the fried milk squares in a plate of 1/4 cup granulated sugar and 1/2 teaspoon cinnamon powder. Arrange them in your serving dish and decorate with lemon zest, and serve!
You can serve your cubes of deep-fried milk cold at room temperature or hot with a scoop of ice cream on its side.