Northern Spain
Leche Frita
"Fried milk" is made by cooking milk with flour and sugar into a thick pastry cream, chilling it until firm, then cutting it into squares that are breaded and fried and dusted with cinnamon sugar. It originates in northern Spain, associated with the Basque Country, Cantabria and Castile.
Approximate, per 2 pieces (~120g). Values vary by recipe and portion.
Where it comes from
"Fried milk" is made by cooking milk with flour and sugar into a thick pastry cream, chilling it until firm, then cutting it into squares that are breaded and fried and dusted with cinnamon sugar. It originates in northern Spain, associated with the Basque Country, Cantabria and Castile. It is a traditional treat for Lent and local festivals.
Where to eat Leche Frita
0 restaurants worldwide serve it.
The variants
Con canela y azucar
Classic finish rolled in cinnamon sugar.
Leche frita al vino
Served with a sweet wine syrup.
Anise-scented
Milk infused with anise or lemon before setting.
Cook it yourself
- Leche Frita
Fried milk is northern Spain's cleverest dessert: a thick, cold pastry cream cut into squares, breaded and fried so the outside crisps while the inside stays molten and creamy. Dusted with cinnamon sugar, it is comfort food at its most nostalgic.