Beat together the milk with the water and egg yolks. Add the flour gradually.
While beating, add the lemon zest, sugar, cinnamon, and four beaten egg whites. When well mixed, leave to rest for half an hour.
Heat oil in a frying pan, dip the lemon leaves in the batter and fry carefully. To serve, arrange on a napkin and sprinkle with confectioners sugar and a little cinnamon.
Eat just the coating, not the leaves!