Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Cornstarch
3 c Cold milk
Peel of 1 lime, white pith
-removed
5 tb Sugar
4 tb (1/2 stick) salted butter
3 lg Eggs, lightly beaten
1/4 c Fine bread crumbs or
-all-purpose flour
Vegetable or peanut oil for
-frying
1 tb Ground cinnamon mixed with
-1/2 cup sugar for dusting
1 ea Dissolve the cornstarch in
-1 cup of the milk. Set
-aside.
2 ea In a medium-size saucepan
-over medium heat, heat the
-remaining

milk, the lime peel, sugar, and butter until it almost reaches a boil.
Reduce the heat to low and gradually add the cornstarch mixture,
stirring constantly. Continue cooking and stirring with a wooden
spoon until the custard comes to a boil and has thickened. 3. Remove
the lime peel and pour the custard into an 8 x 8-inch Pyrex dish,
spreading it evenly. Cover and refrigerate at least 4 hours, or until
firm. 4. Cut the custard into 2-inch squares, dip the squares into
the beaten eggs, and then into the crumbs, covering all sides. In a
large, heavy skillet over medium heat, heat the oil until very hot
but not smoking, and cook the squares until brown, 2 minutes on each
side, turning carefully with a spatula. Drain on a paper-towel-lined
plate, transfer to a serving platter, sprinkle with the cinnamon and
sugar to taste, and serve hot. Makes 16 2-inch squares, serving 8
LECHE FRITA Fried Milk Squares

Browse by categories