In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.

In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.

Stir the flour mixture into the ricotta mixture until thoroughly combined.

In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.

If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.

Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.

Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.

Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.

Dust with icing or powdered sugar and serve while still warm.