I know I led a smear campaign against cream in my last post - but I was very specific in my stance on where it belongs and where it doesn’t. This dish is a demonstration of exactly how milk should be used.
The Leche Frita (fried milk) was fabulous. I did it almost all wrong, but it was still delicious. You’re supposed to create an almost jello-like consistency with the milk mixture, but mine was way too liquidy. This resulted in a truly disastrous frying experience. You’re supposed to end up with cubes that you coat in flour and egg, then fry. I basically just had spoonfuls of sweet goop that I tried to coat in breadcrumbs (this recipe called for them, but I am going to switch to flour next time) and egg, but the egg caused my goop to goopify even further. Then when I put it in the frying oil it splattered to high heaven and also stuck to the bottom for some reason. My friend has advised me to use more oil next time - which I will. The lack of structural integrity made it very difficult to rotate and resulted in me corralling a spreading mass into something resembling solid food and scooping it out onto the paper towel.
Despite all of this tragedy, it was very good. The milk part has the taste of arroz con leche with a hint of lemon (thanks to the lemon peel). The fried part is, well, fried. I was supposed to also coat it in cinnamon and sugar, but I was afraid if I even attempted that it would simply deconstruct completely. I will be attempting this again at some point. I think it will be worth it.
**We try again this weekend!
So glad you had a win after the last one 😂 Also, obsessed with your new branding!!!