Prepare the fritter dough by whisking together the breadcrumbs, sugar, ground cinnamon, eggs and vanilla extract in a large mixing bowl until thick. Set to one side to rest for 30 minutes.
Meanwhile, combine the milk, 25g of caster sugar, vanilla pod and julienned orange zest in a saucepan. Heat to simmering point over a medium heat, then remove from the heat and allow to infuse to one side.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C. When ready to cook the fritters, use two tablespoons to quenelle the fritter dough and lower carefully into the hot oil. Deep-fry in batches for 2-3 minutes, turning to ensure they are golden brown in colour all over.
Reheat the milk at the same time as you are deep-frying the fritters. Remove the fritters when cooked and drain on kitchen paper.
Ladle the hot milk into serving bowls and sit three of the fritters in the milk. Serve with a long strip of orange zest as a garnish.
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