Grate the zest of half a lemon and set aside.

In a bowl, combine ricotta, sugar, and egg. Mix until you have a smooth, creamy mixture. Add the lemon zest, then gradually incorporate the sifted flour and baking powder. Mix until a soft dough forms. The dough should be soft and mouldable, similar to play-doh.

Pour a little flour onto a plate or work surface: this will prevent the dough from sticking.

Take small pieces of dough, about the size of a chestnut, and form them into balls. Place them on the floured surface as you make them.

Meanwhile, heat the frying oil in a deep pan.

When the oil is hot, carefully add a few balls at a time, leaving plenty of space between them as they will puff up during cooking.
Fry until evenly golden, gently turning them with a skimmer or fork.

When they are golden brown, drain them and transfer them to absorbent paper to remove excess oil.

Dust with icing sugar or caster sugar as desired.