Form size 20x20 cm covered with nylon foil. In 125 ml milk is diluted starch. Eggs and egg yolks are broken and beat mixed with starch. The remaining 25 ml milk and sugar are dissolved in a pot on the stove, boil them and make up less than starch-yolk mixture by pounding with bodies. Remove a little of the fire until it stops bubbling. Make the remaining yolk mixture, put it zest, beating constantly. He returned fire and heat until it begins to thicken, about 45 seconds. Remove from heat and put the butter and vanilla. The cream is poured into the form, on the surface there is placed another sheet foil, so that it does not form a crust. Cooled to about 5 hours in a refrigerator. Remove the upper foil, cream turns into a suitable container, peelable and lower foil. Cut into pieces 5x5 cm. Eggs panada crash with 2 tbsp water. The sugar is mixed with cinnamon. The oil is heated to about 2/3 of the capacity of the heat. Each piece is add some cream into flour, then in egg and finally in breadcrumbs. Fried to a nice golden brown and drain the fat on kitchen crepe or tissue. Pieces Oval plenty of sugar and served hot. * The recipe is Sicilian and Latte fritto except in some villages is said Latte dolce fritto, literally means Fried Fried sweet milk or milk. * The recipe is Cristiano, who has a restaurant in the old town of Messina, Sicily. His friend and co-owner of the restaurant, Swiss David Ruggiero, had placed in the http://www.g26.ch/italien_rezepte_regionen_sicilia.html