Fried milk

Name: Fried milk
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Whole milk 3.3 cups; Cornstarch 1 ½ cup; Sugar ¾ cup; Lemon peel 1; Eggs 4; Breadcrumbs 2 cups; Peanut seed oil to taste

it de br es fr nl

600

Calories per serving

Energy Kcal 600
Carbohydrates g 69.2
of which sugars g 25.4
Protein g 9.8
Fats g 31.6
of which saturated fat g 7.95
Fiber g 1
Cholesterol mg 113
Sodium mg 278

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 8
Cost: Low
Note + 12 hours of resting in the refrigerator

PRESENTATION

Sicily's got this sweet treat with a twist—it's called fried milk or 'latte fritto.' And man, it’s really really good. It goes back to the 1600s, with an interesting history involving the Clarisse nuns and some Spanish flair. While leche frita is all the rage in Spain, Sicily has its own spin. They skip the eggs and toss in a bit of citrus. Really nice touch.

Across Italy, you’ll see variations like Ligurian and Emilia Romagna’s fried cream, but Sicily? It’s got that tender center and simplicity. Not every day you find a dessert like this—so so moist. Biting into the crispy outside just as it’s out of the fryer? Can't go wrong. It’s special and kinda nostalgic.

Carnival time? Celebration is key, and frying sweets is a must. In Sicily, a fried milk recipe means gathering with your people, passing around these golden squares. The citrus aroma fills the air. The texture’s unique—sorta like traditional milk pudding meets Chinese fried milk, but lighter and more delicate. Some say it’s like Spanish fried milk or Cantonese fried milk, but with a Sicilian twist.

Folks serve it fresh from the oil. Here’s the deal: nothing beats the crispy coating and the sweet custard inside when it’s warm. Whether at Carnival or just a weekend treat, these crispy milk bites show why this dessert's been around forever. It’s not just dessert. It’s a piece of history. With every bite, you get a taste of Sicilian celebrations, bringing that festive spirit to your table. Plus, it connects you to a tradition passed down through generations.

And you know what? It makes every occasion feel really special and tied to the vibrant tapestry of Sicilian culture. Seriously good stuff.

INGREDIENTS

600

Calories per serving

Whole milk 3.3 cups (800 g)

Cornstarch 1 ½ cup (200 g)

Sugar ¾ cup (150 g)

Lemon peel 1

for the coating: Eggs 4; Breadcrumbs 2 cups (200 g)

for frying: Peanut seed oil to taste

Preparation

How to prepare Fried milk

To make fried milk, pour the starch 1, sugar 2, and grated lemon zest 3 into a large bowl.

Mix these dry ingredients 4 and set aside. In a saucepan, heat the milk 5, and once it is near boiling, pour it into the bowl with the dry ingredients 6 gradually, stirring to avoid lumps.

Return everything to the pot, place over low heat, and stir constantly with a spatula or wooden spoon 7. When you notice the cream starting to clump and thicken 8, turn off the heat and stir vigorously. The cream will become smooth again away from the heat source. It is important to use a wooden spoon or spatula rather than a whisk, as whisking might break up the cream, causing it to become watery and not properly thickened during cooling. Once ready, pour and spread the cream quickly into a rectangular baking dish about 10.34x7.48 inches, lined with parchment paper 9.

Smooth it out well 10 and cool it in the fridge overnight (it won't need cling wrap as it doesn't matter if a skin forms since for this recipe, the cream needs to be cold and firm). Once the cream is cold 11, cut it into irregular cubes about 1.57 inches 12. With these quantities and this mold, you'll get about 18 pieces.

Dip each piece of cream first in the beaten eggs 13, then in the breadcrumbs 14, and then again in the eggs 15 and breadcrumbs for a double coating.

As you coat the bites, place them on a tray 16. Heat the oil in a pan, and when it reaches 340°F 17, immerse the bites 18. Cook a few at a time to avoid lowering the oil temperature; about 1 minute is enough.