Crunchy Lemon-Infused Milk Fritters (Leche Frita)

1. Mix Flour and Milk

Start by mixing the all-purpose flour with one cup of whole milk in a bowl using an electric mixer. This step is crucial to ensure a smooth consistency without lumps.

2. Boil Milk with Sugar and Zest

Next, in a medium saucepan, bring the remaining two cups of whole milk to a boil along with the superfine sugar and the grated zest of either a lemon or an orange. The citrus zest infuses a delightful fragrance and flavor into the milk.

3. Add Flour-Milk Mixture

Once the milk mixture is boiling, gradually add the flour-milk mixture from the bowl. Cook this over medium heat, stirring continuously to avoid lumps, until a thick cream forms. This step requires patience, but the result is a velvety cream that serves as the base for your fritters.

4. Cook and Add Egg Yolks

Reduce the heat to low and cook for another ten minutes. Then, add the egg yolks, stirring vigorously to prevent them from curdling. You should end up with a smooth, rich mixture.

5. Chill Mixture

Pour this mixture into a greased square or rectangular dish, smoothing the top with a spatula. Cover it with plastic wrap to prevent a skin from forming, and chill it in the refrigerator for at least two hours, or until it is set and firm.

6. Prepare Breading Station

Prepare your breading station by placing fine bread crumbs or matzo meal on a plate and beating one large egg in a soup plate. This setup will make the coating process efficient and mess-free.

7. Cut and Bread Mixture

Once the cream mixture is fully chilled and set, turn it out onto a large flat oiled platter or work surface. Cut it into squares of your desired size. Dip each square into the beaten egg, ensuring it's fully coated, and then roll it in the bread crumbs or matzo meal to cover it evenly.

8. Fry Fritters

Heat sunflower oil in a large deep skillet to the appropriate frying temperature. Carefully place the coated squares into the hot oil and fry them until they are golden brown on all sides. Transfer the fried fritters to paper towels to drain any excess oil.

9. Dust with Sugar and Cinnamon

Finally, while the fritters are still warm, dust them generously with confectioners’ sugar and a sprinkle of cinnamon. These delicate pastries are best enjoyed fresh, with their crunchy exterior and creamy, lemon-infused interior.