If you're looking for a unique and delicious dessert recipe that will transport you to Spain, you have to try our Spanish Fried Milk recipe! This traditional Spanish dessert, also known as "Leche Frita", features a creamy and sweet milk pudding filling that is coated in a crispy and golden cinnamon sugar crust. It's a dessert that's perfect for any occasion, from tapas parties to family gatherings. With our easy-to-follow recipe and helpful photos, you'll be able to make this delightful dessert in your own kitchen in no time. So why not add some Spanish flair to your dessert menu with our delectable Spanish Fried Milk recipe?
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How to prepare Spanish Milk Fritters
- Milk pudding: Make the milk pudding.
- Allow to set: Pour the milk pudding into a loaf tin and allow to set fully.
- Cut: Remove the milk pudding from the tin and carefully slice into even fritters.
- Roll: Carefully roll a piece of milk pudding in whisked egs and flour.
- Fry: Fry the coated milk pudding in hot olive oil until golden.
- Coat: Coat in a cinnamon sugar mix and set aside to cool completely.
- Serve: Dig in!
Tips for the best Spanish Milk Fritters
Fragile fritters: These are extremely fragile, therefore the many notes of 'carefully' throughout the directions. The fritters will barely hold, which makes them melt in your mouth, but note that the easiest way to move these through the process of coating is by using your hands. Prepare to get a little messy with this recipe.
Best served: These are best served the day they are made whilst the coating is fresh and crunchy which is what makes these fritters so special.
More milky desserts you'll enjoy
Manuka and Vanilla Panna Cotta
Tres Leches Cake - Mexican Three Milk Cake
Firin Sรผtlaรง - Turkish Rice Pudding
How to make Spanish Milk Fritters:
Brush the inside of a loaf tin with sunflower oil and set aside.
Set aside 120 milliliters / ยฝ cup milk in a small bowl.
Pour the remaining milk into a large pan and add the cinnamon stick, cooking uncovered on high heat for 10 minutes.
Meanwhile, stir the corn flour, sugar and set aside milk together in a small bowl until a smooth paste has formed.
Remove the cinnamon stick from the hot milk and stir in the cornflour paste, whisking over low - medium heat until the mixture is very thick.
Pour into your greased tin, smooth out and refrigerate to cool fully.
Once cooled, carefully remove from the tin and slice into 2 inch slices in length and 1 inch thick, halving your loaf in the center if large enough.
Pour enough olive oil to coat the bottom of a frying pan ยฝ inch and turn on medium high heat.
Carefully place a slice of milk pudding into the whisked egg and then dredge in flour.
Place the fritter in the hot olive oil, cooking until golden, approximately 1 minute on either side.
Remove and drain on paper towels.
Combine the sugar and ground cinnamon in a shallow bowl and carefully roll the milk fritter through the sugar mixture.
Place on a plate and repeat with the remaining milk pudding pieces.
Set aside to cool completely.
Serve.
Spanish Milk Fritters
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dessert
- Cuisine: Spanish
Description
One of the most unusual Spanish desserts comes in the form of this Spanish Milk Fritters recipe which are rolled in cinnamon and sugar and are crispy on the outside and incredibly soft on the inside. You'll want to serve these with a cup of tea or coffee to accompany these.
Ingredients
Milk Pudding
795 milliliters / 3 โ
cups milk
1 cinnamon stick
60 grams / โ
cup superfine/caster sugar
40 grams / โ
cup corn flour
Fritter
1 egg, room temperature
25 grams / 3 tablespoons plain flour
120 milliliters / ยฝ cup olive oil
Coating
1 teaspoon ground cinnamon
30 grams / 2 tablespoons superfine/caster sugar
Instructions
Milk Pudding
- Brush the inside of a loaf tin with sunflower oil and set aside.
- Set aside 120 milliliters / ยฝ cup milk in a small bowl.
- Pour the remaining milk into a large pan and add the cinnamon stick, cooking uncovered on high heat for 10 minutes.
- Meanwhile, stir the corn flour, sugar and set aside milk together in a small bowl until a smooth paste has formed.
- Remove the cinnamon stick from the hot milk and stir in the cornflour paste, whisking over low - medium heat until the mixture is very thick.
- Pour into your greased tin, smooth out and refrigerate to cool fully.
- Once cooled, carefully remove from the tin and slice into 2 inch slices in length and 1 inch thick, halving your loaf in the center if large enough.
- Pour enough olive oil to coat the bottom of a frying pan ยฝ inch and turn on medium high heat.
- Carefully place a slice of milk pudding into the whisked egg and then dredge in flour.
- Place the fritter in the hot olive oil, cooking until golden, approximately 1 minute on either side.
- Remove and drain on paper towels.
Coating
- Combine the sugar and ground cinnamon in a shallow bowl and carefully roll the milk fritter through the sugar mixture.
- Place on a plate and repeat with the remaining milk pudding pieces.
- Set aside to cool completely.
- Serve.
Notes
Fragile fritters: These are extremely fragile, therefore the many notes of 'carefully' throughout the directions. The fritters will barely hold, which makes them melt in your mouth, but note that the easiest way to move these through the process of coating is by using your hands. Prepare to get a little messy with this recipe.
Best served: These are best served the day they are made whilst the coating is fresh and crunchy which is what makes these fritters so special.
Adapted from Spain Recipes
Nutrition
- Calories: 447 calories per serve
Keywords: spanish recipe, dessert
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