Leche Frita – Spain’s Irresistible Fried Milk Dessert

Spain is widely celebrated for tapas, paella, and hearty regional dishes, but its sweets deserve the spotlight too. One of the most beloved is leche frita, a silky, custard-like milk dessert that’s chilled, cut into squares, coated, and fried until crisp and golden.

If you enjoy traditional fried treats, you might also love pestiños with honey glaze or torrijas, Spain’s festive version of French toast.

Leche Frita Introduction

The first time I tasted leche frita was at the primary school where I once taught—one of the parents shared a homemade batch in a humble plastic container. One bite, and I was hooked. The contrast of the creamy interior with the crispy coating was unforgettable, and I knew I had to recreate it in my own kitchen.

This old-fashioned Spanish sweet is surprisingly simple. Milk is infused with warm flavors like cinnamon and lemon peel, thickened with flour and cornstarch, chilled until firm, then lightly breaded and fried. You don’t need a Spanish abuela to make this classic merienda snack—just a handful of pantry-friendly ingredients.

Ingredients

Wondering what goes into leche frita? Here are the essentials:

• Milk: Whole milk works best for a rich, velvety texture.

• Cornstarch & Flour: Both help thicken the milk mixture into a sliceable custard.

• Eggs: Give richness and help form the crunchy coating.

• Lemon Peel & Cinnamon Stick: These infuse the milk with signature Spanish aroma.

(See full ingredient quantities in the recipe card below.)

How to Make Leche Frita

Scroll down for the printable card—here’s the step-by-step overview.

1. Prepare the Thickening Base

• Whisk together the cornstarch, sugar, and half of the flour.

• Add 1 cup of milk and mix until smooth. Set aside.

2. Infuse the Milk

• Heat the remaining milk in a saucepan just until it begins to steam.

• Remove from heat and add the cinnamon stick, lemon peel, and vanilla.

• Let it steep for 5 minutes.

3. Combine & Thicken

• Strain the infused milk into the cornstarch mixture.

• Return to the saucepan and cook on low heat, stirring constantly, until it becomes very thick—about 15 minutes.

4. Chill

• Pour the mixture into a lightly oiled dish (about ¾ inch deep).

• Press plastic wrap directly onto the surface.

• Refrigerate for at least 4 hours, or preferably overnight.

5. Cut & Bread

• Once firm, turn the block out of the dish and cut into squares.

• Dip each square in beaten egg, then lightly coat in flour.

6. Fry

• Heat olive oil in a pan to about ¼ inch depth.

• Fry each piece until golden on both sides, then drain on paper towels.

7. Coat & Serve

• Roll the warm squares in a cinnamon-sugar mixture.

• Enjoy immediately—ideally with a scoop of ice cream!

Recipe FAQs

What is fried milk made from?

It’s prepared with basic ingredients: milk, flour, cornstarch, sugar, eggs, olive oil, cinnamon, lemon peel, and a little vanilla.

Can leche frita be reheated?

It tastes best fresh, but leftovers can be stored in the fridge. Reheat in a 400°F (200°C) oven for 8–10 minutes to regain crispiness.

Where did leche frita originate?

Though several regions claim it, leche frita is widely associated with northern Spain. It’s traditionally enjoyed during Easter but is now enjoyed year-round.

Serving Suggestions

Leche frita is amazing straight out of the frying pan or cooled to room temperature. For a truly indulgent dessert, pair it with vanilla or cinnamon ice cream.

Expert Tips

• Stir constantly: To avoid lumps and ensure a smooth texture, keep the milk mixture moving as it thickens.

• Chill thoroughly: The custard must set completely before cutting, or it will fall apart during frying. Overnight chilling works best.

Leche Frita (Spanish Fried Milk) – Full Recipe

Ingredients

For the Custard Base

• 4 cups whole milk

• 3 ½ tbsp cornstarch

• 3 ½ tbsp all-purpose flour

• ½ cup sugar

• 1 cinnamon stick

• 1 strip lemon peel

• ½ tsp vanilla extract

For Frying & Finishing

• 3 ½ tbsp flour

• 2 beaten eggs

• ½ cup olive oil

• Sugar + ground cinnamon (for coating)

Instructions

1. Mix Dry Base:
   Combine cornstarch, sugar, and half the flour. Add 1 cup milk and whisk until smooth.

2. Infuse Milk:
   Warm the rest of the milk until steaming. Remove from heat, add cinnamon stick, lemon peel, and vanilla. Let steep 5 minutes.

3. Thicken:
   Strain the infused milk into the cornstarch mixture. Cook over medium-low heat, stirring constantly, until thick—about 15 minutes.

4. Chill:
   Pour into a greased dish (¾-inch depth). Press plastic wrap onto the surface. Refrigerate for 4 hours or overnight.

5. Cut & Coat:
   Turn out the firm custard and cut into squares. Dip in egg, then flour.

6. Fry:
   Heat olive oil (¼-inch deep). Fry each piece until golden, about 1 minute per side. Drain on paper towels.

7. Finish:
   Roll in cinnamon sugar and serve warm or room temperature—with ice cream if desired.