METHOD:
Fry the lemon peel with 3 or 4 spoonfuls of oil and then leave it to cool. Beat the eggs in a bowl with the oil used to fry the lemon (take out the lemon peel), mix together, and add the flour bit by bit until you have a light but thick mixture. Stretch this with a rolling pin until it makes a thin sheet. Cut it into 4 pieces and fry in a large amount of hot oil, making sure that it goes brown on both sides. Take them out and drain them with some kitchen towel and dust them with sugar and cinnamon.