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Leche frita, Spain's fried milk dessert

Leche frita literally translates to ‘fried milk’. A bit of what you see is what you get – but what you eat it delicious, a personal favourite.

It’s a delicious traditional dessert that is nicely sweet, lovely and milky. These firm small delicacies covered in warm and crunchy egg and flour mix and served hot. It’s very easy to make and perhaps too easy to eat – you may not stop once you start. The only catch before frying them is that the dough mix needs to be refrigerated for atleast 3 hours or even over-night.
Note: this recipe serves for 4 people (this also depends how much you like deserts. In that case, it’s for 2 people)
Takes approximately 15 minutes to prepare and 20 minutes to cook.

  • 2 eggs
  • 7 table spoons all-purpose flour (for the dough mix)

Leche frita, dessert

  • 3 1/2 table spoons all-purpose flour (to coat the Leche Frita before frying)
  • 1/2 cup sugar
  • 3 1/2 table spoons cornstarch
  • 2 table spoons of butter
  • Milk, a whole quart
  • 1/4 cup olive oil
  • powdered cinnamon
  • 1 cinnamon stick


  1. Place youre 3 1/2 table spoons of flour, cornstarch and sugar together in a large bowl. The add 1 cup of milk and mix it all well. Leave to stand for approx 10 minutes.
  2. The rest of the milk, heat in a large pan with your cinnamon stick, at medium-low heat. When your milk starts to bubble, strain the milk into the previous mix of sugar, cornstarch and flour you made.
  3. Pour your sugar, flour, heated milk, cornstarch mixture back into the pan. Cook at low heat for 10 minutes, stirring it consistently.
  4. Oil a glass baking dish (approx 18 x 28 cm in size) with olive oil.
  5. Next pour the leche frita mix into the baking dish, filling 3/4 of the depth of the dish – no less, no more. If you have leftover mixture, add it to another baking dish/mold). Leave to cool in the fridge – minimum 3 hours, preferably overnight.
  6. 3 hours later, or the next day, take your mix out of the fridge and run a knife around the edges. Ensure your leche frita is not sticking to the sides and quickly turn it out.
  7. Cut your mix into small squares (approx 3 x 5 cm in size). Beat your eggs.
  8. Now heat some olive oil in a frying pan, 1/4 of the pan depth, over medium heat. After a few minutes, when you feel the pan is hot, add butter.
  9. Get your nicely cut leche frita doughs and lightly dip them into the remaining flour, add the beaten eggs and fry in the hot oil pan you prepared for 1 minute on each side – until you see a light golden skin form on your leche fritas.
  10. Serve them hot with either powdered icing sugar and cinnamon (a must). Enjoy!

fried milk Spanish desert