Fried milk aka Leche Frita

You can fry Leche Frita (milk pudding) that has coagulated over time like a steak. The milk fried with the leavening gives it a crispy surface. Fruit compote on the side and oh, how delicious it tastes.

Ingredients for eight

3 tbsp cornflour 1 dl fine wheat flour 3 tbsp sugar 1 litre red milk 2 tbsp olive oil

For baking and frying

1 dl fine wheat flour 1 tbsp brown sugar 1 tsp cinnamon 2 eggs 2 tbsp butter

Whisk together the corn flour, wheat flour and sugar in a bowl. Add a tablespoon of milk and whisk well.

Mix the remaining milk in a saucepan until the milk starts to bubble, then spoon a tablespoon of the hot milk into the bowl of flour and mix well again; voila, the mixture starts to gel. Pour the milk mixture from the bowl back into the pan, remove the lumps and stir well for a couple of minutes. Cool and set aside.

Grease a high-sided baking dish or baking pan and brush with olive oil. The leche frita must be thick, otherwise it cannot be baked. Pour the curdled milk mixture into the pan and chill over night.

Once the milk mixture has coagulated, it can be scooped out of the pan with a knife and cut. The aim is to get pieces just under an inch thick and the size of a playing card.

Baking and baking the milk
Place the pan on a plate and start to lämpöä.

Spread the eggs on one plate. Mix the cinnamon, sugar and flour on another.

Dip the milk pieces in the egg first and then pyöritz with the flour dish. Butter the pan generously and place the pieces in it to fry. A couple of minutes per side.

Serve the fried milk with a fruit salad.

Spain Fruit and milk pudding