Leche frita (fried milk squares)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Cornstarch |
| 3 | cups | Cold milk |
| 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 |
| 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 |
Directions
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