Fried Milk Fritters for Galicia

Spanish food has always been heavily regionally based and the reason for this lies with the history of the country and the make up of the regions themselves. This has lead on several occasions to the belief that there is no such thing technically as pure “Spanish cooking”.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it's a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

This dish is a truly wonderful dessert dish and should take you about 13 minutes in total to prepare and you can serve it all year round.

First let's take a look at the ingredients. We want to be able to make it is or so for people and their full we will need the following:

1 L of milk
75 g of flour
80 g of sugar
2 Egg Yolks
1 cinnamon stick
1 lemon rind
Oil
Butter

First of all sets aside a little milk in a small cup, and with the rest of the milk heat with the cinnamon and lemon rind. Whilst you are doing this mix the flour and sugar in the milk in the cup remembering to keep stirring until the flour and sugar are completely dissolved. Once the flour and sugar are completely and well mixed, add the boiling milk and stir energetically with a spatula - a wooden cooking spoon will do, for five minutes and towards the end of this process add the egg yolks.

Remove the mixture from the heat and pour onto a tray that you have previously greased with butter. Leave the mixture to cool which should not take too long and weighing the mixture is cold cocked into portions cover these portions in flour and beaten egg and then fry these portions in oil with several lemon rinds to add flavour.

At the end of this process you should have delicious Galician “Leche frita”

Stephen Morgan writes about a great many Internet Travel based issues and more on the above can be found at Hoteles Galicia and Turismo Rural Galicia For a more complete overlook at Tourism in Galicia try http://www.turgalicia.es