Traditional Spanish Leche Frita

Instructions

1. 1

   Pour 400 ml of milk into a saucepan with the lemon peel and cinnamon stick. Heat over medium heat until steaming and tiny bubbles form around the edge, then remove from stove.

2. 2

   In a bowl, whisk cornstarch, wheat flour, and sugar with the remaining 100 ml cold milk until completely smooth and free of lumps.

3. 3

   Strain the warm milk into the flour mixture, whisking constantly. Return everything to the pan over low heat and stir until very thick and glossy.

4. 4

   Pour the hot cream into a square dish to a thickness of 2 cm. Let it cool to room temperature, then chill in the fridge for at least 2 hours until firm.

5. 5

   Cut the firm milk gel into 8 equal squares. Lightly coat each square first in extra flour and then dip into beaten eggs.

6. 6

   Heat olive oil in a skillet over medium-high heat. Fry the squares for 1 to 2 minutes per side until deep golden brown and crispy.

7. 7

   Transfer to paper towels to drain excess oil, then roll in a mixture of sugar and ground cinnamon before serving warm.