Leche frita: the delightful Spanish fried milk cake!

Total time: 25 Min
Difficulty: Low
Serves: 8 people
By Cookist
2 cups
Corn starch
2 tablespoons
1 tablespoon
White sugar
¼ cup, powdered
cinnamon stick
1 long
Canola oil
½ teaspoon
1 large, lightly beaten
White sugar
¼ cup powdered, for dusting
Cinnamon powder
1 teaspoon, for dusting
Any vegetable oil
1 tablespoon

I am sure, you will be very happily surprised to bite in to Leche Frita, if you have never this preparation before! And, if you’ve had this delightful dessert before than you will be charmed to know that it is actually pretty simple to prepare.

This is a crunchy on the outside and soft inside kind of preparation and the rich cinnamon flavor is hard to miss in each bite. Just cool the milk mixture until it is firm and hard enough to handle, which makes it pretty easy to coat in the egg and fry without the milk block melting.

So, don’t just drool over this decadent Spanish preparation and rather gather the ingredients and start preparing it!


Grease a rectangular baking dish with canola oil and keep it aside. Pour ¼ cup of milk in a pan and add the corn starch and flour to it. Stir well the ingredients so that the dry ingredients are well blended with the milk and no lumps are present.


Pour the remaining milk in to the pan and whisk everything once. Stir in the powdered sugar to the milk mixture. Now, place the pan containing milk mixture on medium heat and add the cinnamon stick to it.


Cook the milk mixture until it is thick in consistency while stirring continuously so that no lumps are formed. Pour the milk mixture in to the prepared baking dish and cool it to room temperature.


Now, cover and transfer this dish to the refrigerator and cool the milk mixture until it is turned in to a thick slab. Now, cut the thick slab of milk mixture in to 8 rectangles. Heat a non-stick pan and add the vegetable oil to it.


Coat the rectangles in the beaten egg and then cook it on high heat until golden brown on both sides. Remove the fried rectangles over a paper towel and then cool the frita slightly. Mix both the icing ingredients together and then coat all the leche fritas in it. Serve and enjoy!



Make sure you whisk the milk mixture continuously, else you will get lumps in it. Chill the milk paste long enough for it to set well. You may either deep fry the leche frita or shallow fry it in a non-stick pan. Make sure the frying temperature is pretty hot for it to get a nice crust on the outside or you may melt leche frita mid-way on the pan.

Nutritional information (per serving): 81 Calories, 2.6g Total fat (0.5g Saturated fat, 0.9g Polyunsaturated fat, 1.1g Monounsaturated fat), 24.5mg Cholesterol, 34.8mg Sodium, 105mg Potassium, 11.8g Total carbohydrates (0g Dietary fiber, 10.5g Sugars), 2.9g Protein

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