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Leche Frita

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

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