Fried Milk
Ingredients
- 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
Preparation
- 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.