Concha Frita Recipe
Custard-battered and fried concha served with whipped cream, strawberries, and candied peanut
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Ingredients
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Concha (Mexican sweet bread)
Custard batter
For frying
Whipped cream & fruit
Candied peanuts
Finishing & garnish
Method
Concha (Mexican sweet bread)
- 1
Prepare conchas
If the conchas are refrigerated, bring to room temperature for 20–30 minutes so they fry evenly. If very fresh and soft, gently press each concha into a slightly flattened disk (about 1/2" thick) to create more surface for the custard batter to cling to; keep the shell pattern intact if possible. Set aside on a tray.
Custard batter
- 2
Make batter
In a shallow bowl or wide dish, whisk together 1 cup whole milk, 1 large egg, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cornstarch and a pinch of salt until smooth and slightly frothy. The cornstarch helps the batter cling and create a thin custardy layer. Let the mixture rest 5 minutes; whisk again before using.
- 3
Coat conchas
Working one at a time, dip each concha into the custard batter, turning to coat both top and sides. Allow excess batter to drip back into the bowl for 10–15 seconds. Place on a rack briefly while heating oil; do not let batter dry — it should form a thin wet coating.
For frying
- 4
Heat oil
Pour 4 cups neutral oil into a deep skillet or heavy saucepan to a depth of about 2 inches. Heat over medium until the oil reaches 350°F (175°C) — you can test with a thermometer or by dropping a little batter: it should sizzle steadily and brown in ~45–60 seconds.
- 5
Fry conchas
Carefully lower 1–2 battered conchas into the oil (do not overcrowd). Fry 1.5–2.5 minutes per side, flipping once, until the custard coating is golden and the bread is warmed through. Adjust heat to maintain ~330–350°F (165–175°C). Transfer to a paper-towel-lined rack. Repeat with remaining conchas.
Whipped cream & fruit
- 6
Prepare strawberries
Hull and quarter the strawberries. Toss with 1 teaspoon granulated sugar and 1 teaspoon lemon juice (optional) and let macerate 10–15 minutes to release some juices.
- 7
Whip cream
In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks (about 2–3 minutes with a hand mixer). Keep chilled until serving.
Candied peanuts
- 8
Candy peanuts
Line a small baking sheet with parchment. In a small nonstick skillet, combine 3 tablespoons sugar and 1 teaspoon water over medium heat; swirl gently until sugar melts into a light amber syrup (watch closely to avoid burning). Add 1 cup raw peanuts, stir to coat, and continue cooking 1–2 minutes until sugar crystallizes and then becomes glossy again. Stir in 1/4 teaspoon salt and 1/4 teaspoon cinnamon (optional). Spread peanuts on parchment to cool and separate once set. Break into small clusters.
Finishing & assembly
- 9
Assemble plates
Place one fried concha on each plate. Spoon a generous dollop (about 2–3 tablespoons) of whipped cream alongside or on top. Arrange macerated strawberries next to the concha. Sprinkle candied peanut clusters over the cream and strawberries, and dust concha lightly with 1 tablespoon powdered sugar. Finish with a tiny pinch of flaky sea salt over the candied peanuts or concha to heighten flavor.
- 10
Serve
Serve warm (within 10 minutes of frying) so the custard coating is still slightly crisp and the interior warm. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes, but are best fresh.