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This is One of the most delicious Italian desserts.

100 gr. fresh ricotta – 3 eggs – Pinch of salt – 2 cups milk
½ cup caster sugar – ½ cup plain flour
1 teaspoon lemon zest, finely grated
vegetable oil or other bland oil, for shallow-frying
2 eggs, extra, lightly beaten – 1½ cups fresh breadcrumbs
Grease an 18cm x 28cm lamington pan and line the base and long sides with baking paper. Push ricotta through a sieve into a medium bowl.
Add eggs, sugar and zest to same bowl and whisk well to combine.
Add combined flour and salt 1 tablespoon at a time, whisking well to incorporate it all without lumps.

Gradually add milk and whisk until smooth. Place over a medium heat and cook, stirring until thick and the flour has cooked out, about 15-20 minutes.

Pour mixture into the prepared lamington pan and refrigerate until cold and set. Cut set custard into diamonds and remove from tin.

Fill a medium saucepan, a 1/3 full, with oil. Place over a medium heat until oil reaches desired heat (a cube of bread should turn golden in 30 seconds).
Using 2 forks, dip custard diamonds into beaten egg.