Fried Milk – Spanish Street Food

Did someone say dessert … somewhere miles and miles … away? I thought so. But it sounded like someone said “Fried Milk”. Did I hear that right? Yes?!! What the…Hallelujah!!

Photo: Flickr | Javier Lastras

When I first came across Fried Milk (Leche Frita) my jaw nearly dropped to the ground. I knew right away I had to try it. Have you ever had it or heard of it before? I don’t know, maybe it’s something that you can find at a fair of some sort , along with fried snickers or fried butter (??? ewwww) and I’m completely out of the loop. All I know is that it sounded AWESOME and I definitely needed to make it. Making the world a better place, one recipe at a time. Hahahaha!

Sometimes your first try ends in a large glass (or two) of “defeat”. Luckily, I had a nice chilled Ribeiro waiting for a moment just like this. No use crying over split milk. Again, I think I got a little over zealous and starting cooking before I was truly ready and prepared. I also needed to figure out if I had cornstarch or corn flour and/or are they one in the same. It’s hard to tell when your box labels it as both, in Spanish. Once I finished my little bit of research and wrote the steps down in an order that worked better for me, it was a cinch. The next day, my new batch went much, much better.

Hopefully, I’ve laid out the instructions nicely for you so you’ll have success the first time around. I hope you enjoy this delicious treat.

Fried Milk

  • 750 ml whole milk – divided
  • 1 cinnamon stick
  • half the peel of 1 small lemon **see notes**
  • 1/2 cup fine corn flour
  • 3/4 cup of sugar – divided **see notes**
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup flour
  • safflower oil, for frying, approximately 1/4 cup ** see notes**

Lightly grease a 8 x 8 inch container (or two 25 fl oz /0.75 l heavy square plastic containers) with soft butter. Set aside.

Mix 1/2 cup corn flour (maizena harina de maiz) with 120 ml room temp milk. Set aside.

Pour the rest of milk into pot, add cinnamon stick and lemon peel. Heat the milk to a boil, once it’s boiling add 1/2 cup sugar, and boil for 10 minutes, on low to medium heat (hot enough to keep a boil), stirring occasionally. After 10 minutes remove the cinnamon stick and lemon peel. Add corn flour mixture into boiling milk. Milk will start thickening, make sure to continuously stir at this point otherwise it will burn on the bottom of pot.

Once it thickens to a pudding consistency, transfer to the greased container, up to a depth of 3/4 inch. Let sit until at room temperature, than put it in the refrigerator for at least 3 hours or overnight.

Prepare for frying: Add oil to a skillet , heat to medium-high. While oil is heating up, set up 3 separate bowls for dipping. 1) 1/4 cup flour, 2) one beaten egg, and 3) 1/4 cup sugar and 1/2 tsp cinnamon mixed, set this one aside till the end.

Slide knife around sides of container so that it comes out easily, lay a plate on top and flip it over, tap bottom of container, and lift. Cut into 2 to 2 1/2 inch pieces.

First coat the pieces in flour, then coat with beaten egg, fry the pieces in oil on medium heat, fry till golden brown on all sides, transfer to paper towel lined plate to remove excess oil, coat with sugar and cinnamon mixture.



  • when peeling lemon, try to get as little of the white bit, the white part will cause your dish to be bitter
  • you want enough oil to cover the bottom of your skillet to a depth of 1/4 to 1/2 inch, no need to deep fry the pieces
  • for this recipe, I actually used brown sugar, because that is what we had on hand (waste not, want not) it gave it a nice caramel color but of course the original recipes calls for white sugar, either works just fine but I would recommend using white (if possible) at least for the cinnamon sugar

Is this your first time hearing about Fried Milk? Please leave me a comment and let me know either way.

Published by reignnspain

I'm an American expat living, cooking, eating, and exploring in Valencia,Spain.

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