Whisk together the cornstarch, sugar, and half of the flour.Add 1 cup of milk and combine. Set aside.
Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
Remove from heat and add the cinnamon stick, lemon peel, and vanilla.
Mix and let sit for 5 minutes.
Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably.
Oil a large baking dish and pour the mixture into it.
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.
Turn the cooled mixture out of the pan and cut into small squares.
Heat the oil in a frying pan over medium heat.
in a bowl mix cornstarch and water and make a thin paste.
Put the remaining flour in another bowl.
Dip each piece in the corn starch batter,and then the flour, to form a light coating.
Fry in the oil for about one minute on each side, until the coating turns golden.
Let cool on a paper towel, then roll in sugar and cinnamon.
Serve fresh or at room temperature, with ice cream.