Put the flour, ricotta, sugar, baking powder, citrus peels and eggs in a bowl and mix quickly to a dough. Cover the bowl and leave half an hour rest.
Divide the dough into pieces of 35 grams. Roll each piece into a roll and make it a loop.
Heat oil to 180ºC.
Fry the fritters with 4 pieces a time, turn after 1 minute. Keep turning until they're pretty brown. Remove them with a foam spoon and drain on kitchen paper.
Roll the fritters if they're still warm by the sugar. Serve hot, that's the best.