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.
