Anacardo Leche Frita
1/2 Cup Cornstarch
2 3/4 Cups So Delicious Cashew Milk
1/3 Cup Light Agave Nectar
1 Tablespoon Vanilla Bean Paste or Extract
1/2 Cup All Purpose Flour
2 Tablespoons Granulated Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 - 1/3 Cup Olive Oil
Additional Cinnamon, Optional
In a medium-sized saucepan, vigorously whisk together the cornstarch, cashew milk, and agave, beating out any lumps of starch before setting the pan over the stove. Once smooth and homogenous, turn on the heat to medium, and stir periodically as the liquid cooks. Meanwhile, lightly grease an 8 x 8-inch square baking dish and set aside. Bring to a full boil, mix in the vanilla, and cook for just 30 longer, scraping the bottom and sides of the pan as you stir to prevent anything from sticking and burning, and being careful not to let the mixture boil over the sides. The pudding should have significantly thickened by this point. Turn off the heat, pour the hot pudding into your prepared baking dish, and smooth out the top with your spatula. Let cool to room temperature before transferring the pan to your fridge to thoroughly chill; at least 4 hours.
When the pudding is cold and firm, turn it out onto a cutting board and gently slice it into squares or triangles with a very sharp knife. In a medium bowl, combine the flour, sugar, cinnamon, and ginger, and gently toss one piece of the chilled pudding in at a time, making sure that all sides are completely covered.
Heat 3 - 4 tablespoons of the oil in a medium saute pan with high sides over medium heat. Once it begins to shimmer, gently lay the pieces of floured pudding in, leaving plenty of space around them for easier access. Cook for 3 - 6 minutes on each side, flipping when golden brown. Move the finished leche frita over to a paper towel-lined plate to drain off the excess oil, and sprinkle lightly with cinnamon just before serving. Repeat with the remaining pudding squares or triangles, adding more oil to the pan as needed, until all pieces are cooked to a crispy perfection.
Makes 10 - 12 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com