Fried milk: a delicacy that has conquered Italy

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!

Ingredients:

• 800 ml of whole milk

• 200 g of corn starch

• 160 g of sugar

• 1 organic lemon

• 4 eggs

• breadcrumbs to taste

How to prepare the fried milk recipe

1. To prepare fried milk start mixing in a bowl the ‘ corn starch, the sugar, and the zest of lemon.
2. Separately, in a saucepan, heat the milk until it almost boils.
3. Then pour it over the starch, a little at a time, and stirring with a whisk until you get a smooth, lump-free cream.
4. Put everything back on the heat and let it thicken for about 5 minutes: the final result should be similar to that of custard.
5. Transfer it to a baking sheet lined with parchment paper and level it with a spatula until it reaches a thickness of 1.5 cm.
6. Let it cool completely.
7. Once the fried milk is cold, cut it into squares of 3 cm per side (or rhombus).
8. Break the eggs into a plate and beat them with a fork.
9. Pass the solid milk first in the eggs then in the breadcrumbs, then again in the eggs and bread to form a double breading.
10. Fry everything in abundant seed oil until you get a uniformly golden and crunchy surface.
11. Drain it with a slotted spoon and pass it on absorbent paper before serving hot.

This recipe is a preparation that is as unusual as it is delicious