Instructions

1. In a medium saucepan, combine the milk, sugar, and lemon zest over medium heat. Stir until the sugar is completely dissolved.
2. Sift the flour into the milk mixture while whisking continuously to avoid lumps. Continue to cook over low heat, stirring constantly, until the mixture thickens into a smooth custard, approximately 10-15 minutes.
3. Pour the custard into a greased dish, smoothing the top with a spatula. Allow it to cool completely at room temperature, then refrigerate for at least 2 hours, or until set.
4. Once the custard is firm, cut it into squares or rectangles.
5. Prepare for frying by beating the eggs in a shallow bowl and placing the breadcrumbs in another shallow dish.
6. Dip each custard piece first into the beaten egg, allowing excess to drip off, then coat it thoroughly with breadcrumbs.
7. In a large frying pan, heat about 1-2 inches of vegetable oil over medium-high heat. Once hot, carefully add the breaded custard pieces, frying in batches to avoid overcrowding.
8. Fry each piece for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
9. Serve warm, perhaps with a dusting of powdered sugar or a drizzle of honey for added sweetness.