Preparation
Beat the eggs, sugar, cinnamon, and the breadcrumbs in the electric blender until the mixture thickens.
Put it in a bowl and leave to rest for half an hour.
Using two spoons, form small fritter-sized balls (makes approximately 16).
In the meantime, heat a sufficient amount of 0.4º olive oil in a deep pan to fry the repápalos.
When the oil is very hot, add them one by one and, once golden, lift them out with a spatula and let them drain on absorbent kitchen paper.
Finally boil milk with four tablespoons of sugar until lukewarm and bathe the repápalos therein.
