In my recent series, “5 Holiday Desserts from Around the World,” the first recipe I tried was a unique Spanish dessert called leche frita. This food is essentially a fried milk rolled in a cinnamon and sugar mix, and though I didn’t know how this cooking process would go, I’d say it turned out surprisingly well. 

This recipe comes from Santi, who is originally from France and now resides in Brussels, Belgium. With so much experience with various cuisines, it is telling that Santi chose to share this Spanish leche frita recipe from his mother’s side of the family, who are from the region of Galicia in Spain. Leche frita is a typical dessert eaten throughout regions across northern Spain, such as Galicia, Asturias, and Castile and León. Interestingly, it is usually homemade and cannot be bought at the supermarket, so it makes sense that there are many individual recipes and variations. 

While Santi tells us that leche frita is considered a holiday food more so by his family than many other families, I see how it could be associated with the holidays. The creamy, gooey sweetness of this dessert is undeniable, and it feels reminiscent of the winter season. Once you solidify the milk cream in the fridge, you fry it with a batter consisting of flour and egg before rolling it in the cinnamon and sugar mix. This process is probably very fun to do with family and loved ones! However, I must admit that the milk cream itself was difficult to make; it was hard to know when to stop stirring and take the mixture off the heat, and it seems more intuitive than exact since every stovetop is different.  

Once your fresh leche frita is ready to be eaten, you’ll notice a crispy outside that leads into a soft and sweet milk cream on the inside. The lemon and cinnamon come through beautifully, and the texture has a little more integrity than a marshmallow due to the surrounding fried batter, which is satisfying.  

You can really taste the work in this dish. Leche frita would definitely be a unique festive addition to any party!