Leche Frita Recipe
Leche Frita, which translates to "fried milk," is a heavenly dessert made by adding flour or cornstarch to milk, shaping it into small rectangles or fun shapes, and frying it until it's crispy and golden.
Equipment
- Pots
- Bowls
- Small baking tray (around 8 x 6 inches)
- Plastic Wrap
- Spoons and knives
Ingredients
- 1/2 cup Sugar
- 70 g Cornstarch
- 600 ml Milk divided
- 1 Lemon peeled
- 1 Orange peeled
- 1/2 cup Cornstarch
- 1 Cinnamon Stick
- 1 Egg beaten
- 2 cups vegetable oil (for frying)
- 2 tbsp cinnamon
- Mint Leaves
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 2g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 0.2mg
Servings: 15 pieces
Calories: 353kcal
Notes
- When you transfer the cornstarch mixture to the pot, make sure to stir without stopping since this is what will allow you to eliminate any bumps that may form.
Instructions
- Mix sugar and cornstarch in a bowl. Add half of the milk.
- Add the rest of the milk to a pot and add the lemon peel, orange peel, and cinnamon stick. Bring to a boil, and turn off the heat. Let it rest for a couple of minutes.
- Add the cornstarch mixture to the pot, heat to medium, and constantly stir until the mixture is creamy.
- Transfer the mixture to a small/medium greased baking tray, let it cool for a couple of minutes, and cover it with plastic wrap.
- Refrigerate for at least 6 hours. Once that time passes, transfer the mixture to a cutting board and cut it into 1-inch x 1-inch cubes.
- Transfer each cube to the cornstarch and then to the egg.
- Heat the oil to 180º and fry the cubes until golden brown on every side.
- Remove excess grease with a kitchen towel.
- Top with the sugar-cinnamon mixture or with the confectioner’s sugar. Garnish with mint leaves.
KEYWORD: leche frita recipe
