Leche frita is one of the most traditional and cherished desserts in Spanish cuisine. Its smooth and creamy texture, combined with the distinctive aroma of cinnamon and lemon, makes it a popular sweet at family gatherings and celebrations. In Tenerife, as well as in other regions of the country, this recipe has been passed down through generations, preserving its homemade flavour and becoming a delightful example of traditional Canarian pastry.
Ingredients
(Serves 4-6)
- 1 litre of whole milk
- 100 g of sugar
- 100 g of cornflour
- 1 stick of cinnamon
- Zest of 1 lemon (excluding the white part)
- 2 eggs
- Flour for coating
- Mild oil for frying
For Serving:
- Sugar
- Ground cinnamon
Preparation
- Reserve half a glass of milk and dissolve the cornflour in it.
- Heat the remaining milk with the sugar, stick of cinnamon, and lemon zest. When it starts to boil, remove the cinnamon and lemon.
- Add the dissolved cornflour and cook over medium heat, stirring constantly, until a very thick cream forms.
- Pour the mixture into a previously damp rectangular dish. Spread it to a thickness of about 2 cm.
- Leave to cool and refrigerate for at least 4 hours (preferably overnight).
- Cut into squares or rectangles.
- Dip each portion in flour and then in beaten egg.
- Fry in plenty of hot oil until golden brown.
- Drain on paper towels and coat in a mixture of sugar and cinnamon.
A Typical Touch from Tenerife
In some households, it is flavoured with:
- A bit of orange zest in addition to the lemon.
- One teaspoon of Canarian liqueur, such as honey rum, added to the cooked cream.
- Served with palm honey or vanilla ice cream.
Leche frita can be served warm or cold and is especially common at family celebrations.
