Ingredients

3 whole eggs plus 6 egg yolks
3/4 cup granulated sugar
1 1/2 cups flour
3 1/2 cups milk
6 tablespoons butter, softened, plus more for greasing pan
Grated zest of 1 lemon
1 cup bread crumbs
Vegetable oil, for frying
2 tablespoons confectioners' sugar

Directions

In a large mixing bowl,
beat the egg yolks with the granulated sugar until smooth using an eggbeater or an
electric mixer. Add 1 cup of the flour and the milk, butter, and lemon zest and mix well.

Put the mixture in a saucepan and warm it over low heat until it becomes as thick as
mashed potatoes. Spread the mixture out onto a buttered cookie sheet with a spatula and
let it cool for at least 30 minutes. When it has set, cut the sheet into 1 1/2 by 2-inch
diamond shapes with a sharp knife greased with vegetable oil.
In a mixing bowl, beat the whole eggs. Dip the diamond shapes first in the remaining
flour, then in the eggs, then into the bread crumbs. Fill a pan 3 inches deep with
vegetable oil. Heat the oil over medium-high heat. When it is 375 degrees F. (a drop of
water will sizzle and splatter), slide the diamonds in and fry them until they are golden,
3 to 4 minutes. Remove from the oil with a slotted spoon and let them drain on paper
towels. Sprinkle lightly with confectioners' sugar and serve.