Fried milk (leche frita)

Pour the milk, place the lemon peel (only the well washed yellow), the cinnamon, the sugar, the flour and the anise to taste in a saucepan. Place it on the heat and with some rods mix little by little until it thickens.

You have to spend a while whisking, there should not be any lumps and the flour should be well cooked.

Remove the cinnamon and lemon peel, pour into a rectangular container and cover with plastic wrap. Keep in the fridge.

Remove the paper and cut the pieces according to the size you want.

Dip in the beaten egg and then the breadcrumbs.

Once all the pieces are coated in breadcrumbs, fry in olive oil, either virgin or extra virgin (better if picual variety), it is the most stable to fry until golden.

Remove them and place them on a kitchen paper.

Mix sugar and ground cinnamon and coat each piece in the mixture.

The best fried milk is ready to taste.