Using a whisk, mix the ricotta with the sugar and zests.
Add the eggs one by one.
Then add the flour and baking powder, previously sifted together.
Fill a pastry bag without a tip with the paste and store in the refrigerator.

Heat the oil in the deep fryer to 350 F (180 C) and preheat the oven to 350 F (180 C).
Hold the pastry bag with your left hand (if you are right-handed) over the deep fryer, and arm yourself with a small knife in your right hand.
Apply gentle pressure to the left hand to release a little paste and give a small cut to the opening of the pastry bag every 2 cm, and let the paste fall into the oil.
Fry until a beautiful golden color is obtained.
Finish cooking the beignets in the oven for 2 minutes.
Sprinkle generously with sugar and serve.