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Fried Milk (Leche Frita- Spain)

These are absolutely delicious!

1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup dry fine bread crumbs
Vegetable oil

Mix sugar, cornstarch and nutmeg in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.

Remove from heat; stir in butter and lemon peel. Spread evenly in ungreased 8-inch square baking dish. Refrigerate uncovered until firm, at least 3 hours.

Cut custard into 2-inch squares with wet knife. Dip custard squares into eggs; coat with bread crumbs.

Heat 1 to 1 1/2 inches oil to 360 degrees F. Fry 2 to 3 squares at a time until light brown, 1 to 2 minutes; drain.

Sprinkle with confectioners' sugar, if desired.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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