Leche Frita is a beloved Latin American dessert that transforms simple ingredients into a luxurious treat. This recipe creates a thick, creamy milk custard infused with the bright zest of lime and the warmth of cinnamon. Once chilled and set, the custard is cut into squares, coated in a light egg wash and breadcrumbs, then fried until golden and crisp. The result is a delightful contrast of textures: a crunchy exterior giving way to a soft, sweet, and creamy interior. Perfect for parties, holidays, or as an indulgent weekend breakfast, these milk squares are best served warm and dusted with additional cinnamon sugar. They are vegetarian-friendly and sure to become a family favorite.
Leche Frita (Fried Milk Squares
Description
Leche Frita is a beloved Latin American dessert that transforms simple ingredients into a luxurious treat. This recipe creates a thick, creamy milk custard infused with the bright zest of lime and the warmth of cinnamon. Once chilled and set, the custard is cut into squares, coated in a light egg wash and breadcrumbs, then fried until golden and crisp. The result is a delightful contrast of textures: a crunchy exterior giving way to a soft, sweet, and creamy interior. Perfect for parties, holidays, or as an indulgent weekend breakfast, these milk squares are best served warm and dusted with additional cinnamon sugar. They are vegetarian-friendly and sure to become a family favorite.Ingredients
Directions
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Peel the zest of 1 lime, ensuring no white pith is included.
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Dissolve the cornstarch in 1 cup of the cold milk and set aside.
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In a medium saucepan over medium heat, combine the remaining 2 cups of milk, the lime zest, 5 tablespoons of sugar, and 4 tablespoons of salted butter.
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Heat the mixture until it almost reaches a boil.
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Reduce the heat to low and gradually whisk in the cornstarch mixture, stirring constantly to prevent lumps.
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Continue cooking and stirring with a wooden spoon until the custard comes to a boil and thickens significantly.
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Remove the lime peel and pour the hot custard into an 8x8-inch dish, spreading it evenly.
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Cover the dish and refrigerate for at least 4 hours, or until the custard is firm.
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Cut the chilled custard into 2-inch squares.
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Dip each square into lightly beaten eggs, then coat thoroughly in fine bread crumbs or flour.
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Heat vegetable or peanut oil in a large, heavy skillet over medium heat until very hot but not smoking.
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Fry the coated squares until browned on all sides, about 2 minutes per side, turning carefully with a spatula.
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Drain the fried squares on a paper-towel-lined plate.
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Transfer to a serving platter and sprinkle with a mixture of ground cinnamon and sugar to taste before serving hot.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 36.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.3g2%
- Cholesterol 0.9mg1%
- Sodium 18.0mg1%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.0g0%
- Sugars 2.3g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, use fresh lime zest. Ensure the custard is completely firm before cutting to maintain the square shape.
If the custard is too soft to cut, refrigerate for an additional hour. You can also freeze the custard block for easier slicing, then thaw slightly before coating.
Use neutral oils like vegetable, canola, or peanut oil for frying. Maintain a consistent medium-high heat to ensure the exterior crisps up without the interior melting out.
Serve immediately after frying for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but they are best enjoyed fresh.
