Leche frita (fried milk squares)

Yield: 16 Servings

Measure Ingredient
5 tablespoons Cornstarch
3 cups Cold milk
\N \N Peel of 1 lime, white pith removed
5 tablespoons Sugar
4 tablespoons (1/2 stick) salted butter
3 larges Eggs, lightly beaten
¼ cup Fine bread crumbs or all-purpose flour
\N \N Vegetable or peanut oil for frying
1 tablespoon Ground cinnamon mixed with 1/2 cup sugar for dusting
1 each Dissolve the cornstarch in 1 cup of the milk. Set aside.
2 eaches In a medium-size saucepan over medium heat, heat the remaining

milk, the lime peel, sugar, and butter until it almost reaches a boil.

Reduce the heat to low and gradually add the cornstarch mixture, stirring constantly. Continue cooking and stirring with a wooden spoon until the custard comes to a boil and has thickened. 3. Remove the lime peel and pour the custard into an 8 x 8-inch Pyrex dish, spreading it evenly. Cover and refrigerate at least 4 hours, or until firm. 4. Cut the custard into 2-inch squares, dip the squares into the beaten eggs, and then into the crumbs, covering all sides. In a large, heavy skillet over medium heat, heat the oil until very hot but not smoking, and cook the squares until brown, 2 minutes on each side, turning carefully with a spatula. Drain on a paper-towel-lined plate, transfer to a serving platter, sprinkle with the cinnamon and sugar to taste, and serve hot. Makes 16 2-inch squares, serving 8 LECHE FRITA Fried Milk Squares

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