Whisk egg and sugar together, then mix in the ricotta, rum, and the lemon zest. Add in baking powder, then gradually mix in the flour until smooth.
Heat the oil in a Dutch oven. Drop in batter by spoonfuls, coming for 6 or 7 minutes until browned. Use a wooden skewer to move them while cooking if necessary.
Remove them with a slotted spoon to a paper towel lined plate. These can be topped with anything you want, but I like to sprinkle some powdered sugar on top for some sweetness.
