Leche Frita

Go to Image Fried Milk
  • 1 litre of milk
  • 1 egg yolk
  • 120 gr. cornstarch
  • 120 gr. sugar
  • 1 dash of aniseed
  • Flour
  • Beaten egg
  • Breadcrumbs
  • Enough oil for frying
  • Mix the cornflour with the egg yolk and half a litre of milk in a large bowl, beat with a pastry whisk until you get a smooth, lump-free mixture.
  • In a medium-sized saucepan, put the remaining half litre of milk, add the sugar and the dash of aniseed, if you like you can add a few cinnamon sticks, depending on the taste you want to give it, stir and heat the milk until it comes to the boil.
  • Once the milk is boiling, add the mixture of cornflour, egg yolk and milk, stirring constantly with the whisk until the mixture begins to take consistency.
  • Remove it from the heat and place it in a baking dish and leave it to cool in the fridge for approximately 2 hours. We will know that the mixture is ready when it has turned into a solid block.
  • Take it out of the pastry case and cut it into small cubes, the size of the cubes is optional, it will depend on the taste of each person.
  • Once the cubes are ready, coat them in flour, egg and breadcrumbs.
  • Heat the oil in the fryer or in a frying pan, but do not put the pieces in until it is very hot.
  • Fry them until the batter is golden brown and remove them to a plate to drain the oil.
  • Our fried milk is now ready to serve and enjoy.
  • It is important to remember that this is a dessert that is eaten hot, so we must keep a close eye on the time.

Leche Frita can be enjoyed in all "Tierra Astur" cider houses: Gascona, 1 and Gascona, 9 in Oviedo/Uviéu; Polígono del Águila del Nora in Colloto/Cualloto (Siero); Mariano Pola, 10-12-14 Gijón/Xixón and San Francisco, 4 Avilés.