This recipe is not particularly sweet, it is for people with refined sugar sensitivities.
Ingredients
- 80g cornstarch
- 100g all-purpose flour
- 120g Honey
- 1L Fullcream milk
- 1 cinnamon stick
- Lemon Rind/Peel
- 2 large eggs (room temperature)
- 1/4 cup olive oil (or amount needed for frying)
- 2 tablespoons butter
- Ground cinnamon
Steps to Make It
Initial Prep
- Put 200ml milk into a bowl, whisk together with the cornstarch
- Let stand until thickened, about 10 minutes
- In a large saucepan, heat the rest of the milk along with the honey, as well as the cinnamon stick & lemon peel if you have, over medium heat – no cinnamon stick, add a 1/4tsp ground cinnamon
- When the milk begins to bubble, remove it from the heat. Pour in the milk & cornstarch mix, stirring constantly
- Put back on the stove on low heat, stirring well for 10 minutes
- Lightly oil/grease a 9×9-inch baking dish with olive oil or butter. Pour in the leche frita mixture to a depth of roughly 3/4-inch
- Leave to cool in the fridge for at least 3 hours, overnight if you have time
Ready to Fry
- Remove from the fridge. Run a knife around the edge of the leche frita to ensure it’s not sticking and quickly turn it out
- Slice into squares that are about 6cm. In the 9-inch pan, this should create 16 pieces in a 4×4 grid
- Beat the eggs & put the flour into a shallow bowl
- Heat olive oil in a frying pan to a depth approaching 1/4-inch over medium heat. Add the butter
- Bread each of the squares by dredging them in the flour
- Then dip them in the beaten eggs
- Fry in the hot oil for approximately 1 minute each side or until very lightly golden – don’t make the oil too hot or the butter will burn
- Sprinkle with ground cinnamon and serve immediately or allow to cool and serve at room temperature
- Great with ice-cream or cream, add honey, syrup or maple syrup for additional sweetness