In a bowl, beat the eggs and sugar until frothy.

Add the flour and baking powder and keep mixing, making sure everything is well incorporated. 

Add the ricotta to the mix and combine.

Lastly, add the raisins and lemon zest to the mix. Make sure everything is well combined before getting ready for frying. 

 In a pot, add the sunflower oil and heat until it reaches 180C. 

Add one teaspoon of dough at a time, making sure you don’t fill the pan too much so you can control each single one of the frittelle easily.

Fry each frittella until golden on both sides, making sure the temperature of the oil doesn’t change too much or you’ll risk having a middle that is still raw.

Remove the frittelle and place it on a plate covered with some kitchen paper so that the oil can dry off.

 Continue to fry until you run out of dough. 

 Serve the frittelle sprinkled with icing sugar.