Step 1

Whisk together the cornstarch, sugar, and half of the flour.

Step 2

Add 1 cup of milk and combine. Set aside.

Step 3

Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.

Step 4

Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.

Step 5

Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.

Step 6

Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).

Step 7

Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.

Step 8

Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.

Step 9

Turn the cooled mixture out of the pan and cut into small squares.

Step 10

Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)

Step 11

Beat the eggs in a small bowl. Put the remaining flour in another bowl.

Step 12

Dip each piece in the beaten eggs and then the flour, to form a light coating.

Step 13

Fry in the oil for about one minute on each side, until the coating turns golden.

Step 14

Let cool on a paper towel, then roll in sugar and cinnamon.

Step 15

Serve fresh or at room temperature, ideally with ice cream!