• 2.8 oz sugar
• 1.7 oz of pastry flour or cornstarch
• ½ teaspoon of vanilla essence
• 1 pt of Milk
• Lemon Peel from 1 lemon
• 1 Cinnamon stick
• Extra Virgin Olive Oil from Spain
For the batter:
• 2 tablespoons of sugar
• 1 egg
• Pastry flour
• 1 teaspoon of cinnamon powder
1. In a saucepan, heat half the milk with the cinnamon stick and lemon peel. We will flavor the milk for about 10-15 minutes so that it takes on the flavor of the other ingredients.
2. Strain the contents of the saucepan to remove the cinnamon and the lemon peel and place it on low heat.
3. In another container, dissolve the flour or cornstarch in the rest of the milk. Once the flour is well dissolved, add to the previous pan and heat with the flavored milk.
4. Once it thickens, remove from the heat and move to another container. Cover with film paper directly on the dough and let it cool down.
5. Once it’s cold, leave it in the fridge for about 3 hours so that the dough becomes consistent.
6. Once the dough is firm, divide the dough into squares, pass it through the cornstarch or flour and the beaten egg and fry over high heat in extra virgin olive oil from Spain. Let it rest on a paper towel.
7. Pass it through the sugar and cinnamon powder and serve. “leche frita” can be taken as a hot or cold dish. To suit the consumer!
It can be presented directly with sugar and cinnamon or it can be decorated, for example, with a cinnamon stick or with some cherries.
It can also be presented with a strawberry jam.
You can also flambé the fried milk, how? With anise! Heat anise with orange juice, pour it over the “leche frita,” light the fire and let it turn off by itself.