The first time I heard about the Spanish leche frita recipe (fried milk), it sounded pretty unusual- almost odd. I mean, why would anyone fry milk? Isn’t it supposed to be turned into a creamy pudding or firni instead?

Well, guess what? Once that crispy, golden-fried milk was served before me, I became a total fan overnight!

Crispy on the outside and creamy on the inside, fried milk, aka leche frita, is a whole new level of treat that combines the yumminess of milk with the perfect crunch. To give the pudding its signature spicy and refreshing flavor, cinnamon sticks and lemon rinds are added during cooking. Once fried, the crispy milk is then tossed in a sweet mix of cinnamon and sugar, giving the pudding a final coat of warmth and sweetness!

Ready to start frying milk? As much as that sounds baffling, let’s get started!

Have It YOUR Way With Leche Frita, Aka Fried Milk!

Don’t want sugar in your dessert? Okay! Need more crunch in your bites? Aye, aye, captain! The recipe down below is just a mere outline; feel free to adjust flavor, add topping, or switch ingredients to make this recipe uniquely yours!

Here are some ideas to customize your fried milk:

Spanish Leche Frita Recipe, aka Fried Milk on a serving plate — Spanish Leche Frita Recipe, aka Fried Milk Recipe

Stay Healthy

For a healthier version, you can use natural sweeteners such as honey or maple syrup instead of the sugar used in this recipe. I found coconut sugar to be a great option to add taste to the fried milk without compromising on the flavor!

Coating Alternatives

Just flour? Switch to a mixture of cornflour and rice flour coating to experience a crispier and more delicious finish!

Add Your Favorite Flavor

Cinnamon isn’t the only spice in my spice jar, you know? I have experimented with cardamom and a little nutmeg and they both tasted great with this recipe!

Pair With Fruits

You can pair fresh fruits such as bananas, berries or sliced apples to enjoy a fruity flavor to this recipe.

Serve With Dipping Sauce

Fries without dipping sauce? That doesn’t sound right! Fried milk goes really well with chocolate sauce, caramel, and vanilla cream.

Tips For A Perfect Spanish Dessert

Still confused whether it’s going to turn out alright? Let’s see what else I can help you with:

To prevent the pudding from falling apart, make sure it’s chilled in the refrigerator for at least 4 hours before cutting.
Don’t go overboard with the coating! A light dusting of the flour and egg is enough to do the trick.
Heat the oil first at high temperature and then bring it down to medium. If the oil is too hot, the outside of the pudding will crisp up too quickly, leaving the inside undercooked and gooey.
Don’t fry too many pieces at once, as it will end up lowering the temperature. Fry in batches if necessary.

Spanish Leche Frita Dessert (Fried Milk)

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Prep Time 5

Cook Time 20

Total Time 25

Print Rate Pin

When it’s Fry-yay, you can deep fry anything. Even milk? Well, let me tell you, today’s Spanish leche frita recipe(fried milk) is a real delicacy!

Ingredients

For The Milk Pudding

▢ 3 cups / 750 ml Milk (Divided)
▢ 2 Cinnamon Sticks
▢ Rind from Half A Small Lemon
▢ ½ cup / 100 g Sugar
▢ ½ cup / 64 g Cornflour/ Cornstarch
▢ Butter (For Greasing)

For Frying

▢ ¼ cup / 32 g All-Purpose Flour
▢ 1 Egg
▢ Oil

For Coating

▢ 3 tbsp / 36 g Granulated Sugar
▢ ½ tsp / 1 g Cinnamon Powder

Equipments

Instructions

Prepare The Milk Pudding

Take 3 cups of milk and set aside ½ cup for later. Pour the remaining 2½ cups of milk into a deep saucepan over the stove.
Add 2 cinnamon sticks and rind from half a small lemon to the saucepan.
Stir with a spoon and cook the milk on medium-high heat until the milk comes to a boil.
Once boiling, add ½ cup of sugar to the milk and stir until dissolved completely.
Reduce the heat to medium-low and let the milk simmer for another 15 minutes. Stir frequently to prevent burning.

Mix Cornflour and Milk

In a separate bowl, mix the ½ cup of reserved milk with ½ cup of cornflour. Use a spoon to mix the slurry until smooth.
Remove the cinnamon sticks and lemon rinds from the milk.
Pour the cornflour slurry into the hot milk while stirring continuously.
Increase the heat to medium and keep stirring until the milk thickens into a pudding-like consistency. After

Set The Pudding

Grease a dish with butter and pour the thickened milk into it.
Smooth the top with a spatula and tap the dish lightly to remove air bubbles.
Cool the pudding to room temperature, cover the dish with plastic wrap, and refrigerate it for 3-4 hours.
Once chilled, take the pudding out of the fridge and use a knife to loosen up its edges.
Place a plate over the dish and turn it upside down. Cut the pudding into small rectangular pieces.

Prepare The Coating

In a small bowl, add ¼ cup of all-purpose flour.
In another bowl, crack 1 egg and whisk it with a spoon.
In a separate dish, mix 3 tbsp of sugar with ½ tsp of cinnamon powder.

Fry The Pudding

Heat oil in a pan over high heat, then reduce it to medium heat once hot.
Toss the pudding pieces first into the flour mixture and then into the egg mixture to coat on all sides.
Place the coated pieces into the hot oil and fry them until golden brown. Reduce the temperature to medium while frying to ensure even cooking.
Flip the pudding once one side is done. Transfer the fried milk to a plate lined with a kitchen towel to drain excess oil.

Coat, Serve and Enjoy!

Toss the fried milk pieces in the cinnamon sugar mixture.
Serve and enjoy the warm and crispy, golden Spanish leche frita dessert, aka fried milk!

Video

Nutrition Facts (Click to view) Hide

Nutrition Facts

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

Tried this recipe?

Light, sweet, and delicately soft, this traditional Spanish dessert is one of my favorites to make when I have some extra milk in the fridge that needs to be used up. The secret to fried milk’s deliciousness lies in its perfect balance of crispiness and creaminess.

The contrast between the outer and inside layers is so dramatic that with each bite, you get the perfect combination of crunchy and silky that melts in your mouth!

Recipe FAQs

Why Does My Leche Frita Feel Soggy?

Fried milk, aka leche frita, is best served warm as it tends to get soggy over time. You can use an air fryer to make it crispy again if you want to enjoy it later.

Can I Air Fry The Milk Instead Of Deep Frying?

Yes, you can air fry the milk at 375 degrees Fahrenheit until it turns golden brown. However, deep frying the milk gives it the crispiest texture.

What Type Of Milk Is Suitable For This Dessert Recipe?

Whole milk with full fat works best for this recipe. You can also use low-fat, almond, or oat milk to suit your dietary needs.