This traditional Puerto Rican dessert, known as Frita de Leche, transforms simple milk custard into a luxurious treat. The base is a rich, thickened milk pudding infused with bright orange zest, which is chilled, cut into squares, and then coated in breadcrumbs and eggs before being deep-fried. The result is a crispy, golden exterior giving way to a warm, creamy interior. It is traditionally served with “drunken raisins”&# 226;ÂÂraisins simmered in sweet sherry with sugar and cinnamon. This dish offers a delightful contrast of textures and flavors, making it perfect for holiday gatherings or special weekend desserts. ItâÂÂs a comforting, indulgent experience that brings the warmth of Caribbean hospitality to your table.
The-Frita-Fried-Milk-With-Drunken-Raisins
Description
This traditional Puerto Rican dessert, known as Frita de Leche, transforms simple milk custard into a luxurious treat. The base is a rich, thickened milk pudding infused with bright orange zest, which is chilled, cut into squares, and then coated in breadcrumbs and eggs before being deep-fried. The result is a crispy, golden exterior giving way to a warm, creamy interior. It is traditionally served with "drunken raisins"&# 226;ÂÂraisins simmered in sweet sherry with sugar and cinnamon. This dish offers a delightful contrast of textures and flavors, making it perfect for holiday gatherings or special weekend desserts. ItâÂÂs a comforting, indulgent experience that brings the warmth of Caribbean hospitality to your table.Ingredients
Directions
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Brush a small 8x4-inch loaf pan with butter and set aside.
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In a small saucepan, whisk together cornstarch and 1/2 cup of sugar until no lumps remain.
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Gradually stir in the milk while whisking constantly to ensure a smooth mixture.
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Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens significantly and begins to boil gently for about one minute.
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Remove from heat and stir in the zest of two oranges.
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Pour the hot custard mixture into the prepared loaf pan and allow it to cool to room temperature.
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Cover the pan and refrigerate the custard until firm, at least 2 hours or overnight.
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Once firm, turn the custard out onto a cutting board and cut into 2x2-inch squares.
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Set up a breading station with beaten eggs in one shallow dish and fresh bread crumbs in another.
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Dip each custard square first into the beaten eggs, coating completely, then into the bread crumbs, ensuring an even coat.
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Place the coated squares on a tray and refrigerate while heating the oil.
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In a medium saucepan or deep fryer, heat olive oil to 375ðF (190ðC).
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Meanwhile, in a small separate saucepan, combine raisins, sweet sherry, remaining sugar, and a cinnamon stick over medium-high heat.
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Simmer the raisin mixture for 10 minutes, stirring occasionally, then reduce heat to low to keep warm.
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Carefully drop the custard squares into the hot oil in batches, avoiding overcrowding.
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Fry until crisp and golden brown on all sides, turning as needed, about 2-3 minutes per side.
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Remove fried squares with a slotted spoon and drain on paper towels.
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Sprinkle the hot fritas with powdered sugar and serve immediately in bowls topped with the warm drunken raisins and their syrup.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 495.0kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 4.4g23%
- Cholesterol 12.6mg5%
- Sodium 252.6mg11%
- Total Carbohydrate 88.8g30%
- Dietary Fiber 0.0g0%
- Sugars 61.5g
- Protein 21.5g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
