Nieve Frita Recipe
Nieve Frita is a Mexican dessert made from a sweet, thickened milk base that is chilled, battered, and deep-fried until golden. This version captures the contrast of a creamy interior with a crispy outer layer, typical of traditional Mexican desserts, but unique in its fried preparation. Here's how to make it at home.
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Ingredients
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For the Nieve Frita
For the Coating
Method
Preparing the Nieve
Combine Ingredients
In a medium saucepan, combine the milk, sugar, cornstarch, vanilla extract, and a pinch of salt. Mix well until all ingredients are combined.
Cook Mixture
Place the saucepan over medium heat. Cook the mixture, stirring continuously, until it thickens and begins to boil (about 5-7 minutes). Remove from heat.
Cool the Mixture
Pour the mixture into a shallow dish and allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours or until firm.
Whipping Egg Whites
Whip Egg Whites
In a clean bowl, whip the egg whites with an electric mixer until stiff peaks form. This should take about 3-5 minutes.
Frying the Nieve
Combine Nieve and Egg Whites
Once the nieve mixture is firm, fold the whipped egg whites gently into the nieve mixture until fully incorporated.
Form Nieve Frita
Scoop out portions of the mixture and shape them into small patties or squares.
Heat Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
Fry Nieve Frita
Carefully place the patties into the hot oil and fry until golden brown on both sides (about 2-3 minutes per side). Remove and drain on paper towels.