The delicate taste of milk enclosed in a crunchy breading: this is what fried milk is, a typical recipe from different areas of Italy (and beyond).
There are many regions that try to grab the exclusive fried milk recipe. But unfortunately, this time, it is not enough to close the matter by saying that the recipe changes its name from area to area. Yes, because the origins of this recipe are to be found outside of Italy. In fact, it seems that he arrived there, passing through Sicily, from Spain.
In the Iberian Peninsula, fried milk is known as Leche frita and is prepared to start from a cream of milk thickened with cornstarch, cooled, and then fried. In Sicily, the preparation was enriched with eggs which give the recipe a particular color. In other areas of Italy, fried milk is sometimes served as a dessert. Sometimes as an appetizer but the substance does not change. Let’s see together how to prepare it in its most traditional version!
• 800 ml of whole milk
• 200 g of corn starch
• 160 g of sugar
• 1 organic lemon
• 4 eggs
• breadcrumbs to taste
This recipe is a preparation that is as unusual as it is delicious