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Scoop ice cream into 8 balls (approximately ½ cup per ball). Place on a baking sheet and freeze until firm.
Combine cornflakes and cinnamon in a shallow dish. Reserve.
Place egg whites in a bowl and beat until foamy.
Roll ice cream balls in egg whites and then in cornflakes, covering ice cream completely. Repeat procedure, if necessary. Freeze, again, until firm for 3 hours.
Heat oil in skillet until very hot . Using a slotted spoon, place ice cream in oil, 1 or 2 at a time for 15 seconds, until golden.
Drain quickly in paper towels and serve immediately.
Yields: 8 balls
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