Fried milk:
Actually more of a fried, sweet bechamel, the dessert version of croquetas, and very yummy it is too!
Milk is probably the weak point of northern Spanish diet – most people opting for UHT – but you can find real whole milk in smaller shops or bakeries or, somewhat strangely, in vending machines right in the high street (see picture left) which are stocked directly by the producers.
Ingredients
- 1 litre of whole milk
- 1 coffee cup of sugar
- 1 small stick of cinnamon
- Peel of half a lemon
- 50g of butter
- 3 dessertspons of flour
- 2 eggs
- Oil for frying
- Flour
Preparation:
Bring the milk with the lemon peel, cinnamon and sugar to the boil. Lower the heat and simmer for 10 minutes. Melt the butter in a saucepan and add the flour and stir for two minutes. Then gradually pour in the milk and carry on stirring until the mixture is smooth. Simmer for five minutes, stirring at intervals then remove the cinnamon stick and the lemon peel. Pour into a greased shallow dish. Leave to cool and then refrigerate until the custard becomes firm. When it is cold cut into two inch squares, dip them into flour and then into the beaten eggs. Fry in hot oil at least half an inch deep. Drain and put them onto a serving dish and sprinkle with sugar and cinnamon. Serve warm.
NB – One teaspoon of anisette liqueur can be poured over each square then ignited to make leche frita al anis
