Leche Frita Recipe (Spanish Fried Milk)

Are you craving a unique dessert? How about trying your hand at making Spanish Fried Milk? Our Leche Frita recipe at the end of the article is so straightforward that you can surely make this treat at home.

From the words “Leche” meaning milk and “frita” meaning fried, this Spanish dessert is literally fried milk.

If it is your first time hearing about this dish, you will surely get intrigued – how can you simply fry something liquid?

The milk in our Leche frita recipe is actually a milk pudding made from flour, cornstarch, sugar, cinnamon, and milk heated and then chilled to form a block of cuttable milk mix.

To fry, each milk block is drenched in flour and egg and then dunked in hot olive oil. What you have after is a golden brown Leche frita ready to be served warm, cold, or even at room temperature.

What is Leche Frita?

Leche frita is a traditional dessert in Spain. Also called Spanish fried milk, this treat is traditionally served during Easter. Nowadays, it is served all year round and has been a popular item in street stalls, restaurants, and bars. 

Our fried milk recipe is so straightforward that it can be done in the comfort of your own home. When done right, you have Spanish fried milk that has a crunchy interior, a silky smooth texture, and a subtle sweet flavor.

Leche Frita History

Not much has been written about the Leche frita history. Some believe it started in the northern part of Spain, specifically in the region of Castile-Leon in the province of Palencia. Others would say the dessert hails from the Basque Country.

One story points to the origin of the Spanish fried milk to nuns. In need of funds to run their monastery, they made Leche frita and sold them for money.

Several countries have a Leche frita counterpart: there’s zha xian nai in China, gulab jamun in India, and latte dolce fritto in Italy, to say a few.

Tips on Making Leche Frita

• When mixing the milk with the other ingredients, get rid of all the lumps by continuously whisking until you have a thick consistency.
• When it’s time to chill the milk pudding, choose a container wherein you will have at least ¾ inch of height. This will make it easier for you to work on them later on.
• Allow the milk pudding to solidify in the refrigerator. Let it set for as long as possible. Otherwise, you will not be able to properly cut and fry it.
• Before placing your coated milk in the pan, make sure that the oil is hot so that you can achieve a crispy outer shell. This also allows you to cook the leche frita as quickly as possible, otherwise the milk pudding just might melt from staying too long in the pan. 
• This leche frita recipe can be made ahead of time! Simply make and chill your milk pudding a day before you intend to serve it, and then just cut, coat and fry your leche frita in time for your gathering.

How to serve Leche Frita

• Warm and straight off the pan: Roll in sugar and cinnamon and add a scoop or two of ice cream on the side.
• At room temperature: Allow the milk pudding to cool down a bit on the inside for a firm bite.
• Cold and straight from the refrigerator: Dust with some powdered sugar and enjoy.

Leche Frita Ingredients

• 4 cups (950 milliliters) of whole milk
• 3 1/2 tablespoons (25 grams) of cornstarch
• 7 tablespoons (50 grams) of flour
• 1/2 cup (100 grams) of white sugar
• 1 cinnamon stick
• Lemon peel
• 1/2 tablespoons (2.5 milliliters) of vanilla extract
• 1/2 cup (120 milliliters) of olive oil
• 2 eggs
• Sugar and powdered cinnamon to garnish

How to make Spanish Leche Frita

1. In a large bowl, combine the cornstarch, sugar, and half of the flour with a whisk. Add in one cup of milk and continue mixing well. Set aside and let it rest for about ten minutes.

2. In a large saucepan, place the remaining milk. Set it over medium-low heat and wait until bubbles form. Turn off the heat and add in the cinnamon stick, followed by the lemon peel and vanilla. Stir gently and set aside for about five minutes.

3. Take a sieve or colander and slowly strain the milk from the saucepan straight into the large bowl. Mix until well-combined. 

4. Transfer everything into the large saucepan. Set it over medium-low heat and stir continuously until the mixture gets thick. This can take around 15 minutes.

5. Prepare a large deep baking dish by lightly oiling it. Transfer the thickened mixture into the dish, making sure you have at least ¾ inch of height for your milk pudding. Cover the top with plastic wrap directly on the mixture. Place inside the refrigerator and let it sit for a minimum of four hours until the mixture has completely solidified.

6. Take a chopping board and turn the baking dish over the board. Cut the milk pudding into small pieces. 

7. Take a frying pan and set it over medium heat and heat olive oil to deep fry the milk pudding.

8. Crack the eggs in a small bowl and lightly beat them. In another bowl, place the other half of the flour. 

9. Take one piece of the milk pudding and dip it in the bowl of egg. Then, dip it in the bowl of flour before submerging it into the hot oil. Fry the coated milk pudding for about a minute on each side. Repeat the same process for all the pieces.

10. Once the fried milk coating becomes golden brown, take it out of the oil and let it sit on a paper towel.

11. Roll your Leche frita in sugar and cinnamon before serving. Add a scoop or two of ice cream to make your Spanish fried milk even more special!

Frequently Asked Questions about Spanish Leche Frita