1Mix the flour with the baking powder.
2In another bowl mix the eggs with sugar, then add salt, lemon zest, yoghurt and rum.
3Stir well with a wooden spoon, add the flour with the baking powder into the mixture and stir again until well incorporated and homogeneous.
4The mixture needs to be thick ans soft, you can adjust it with additional milk or flour.
5Heat the oil in a medium sized saucepan, the oil should be around 8 cm (3 inches) deep, as fritole have to be deep fried.
6Put a small pearl-like amount of mixture in the oil, when it starts to bubble, the oil is ready. Use two metal spoons to form a small ball (4 cm diameter) and drop it into the hot oil.
7Fry until golden brown on both sides.
8Once fried, place the fritters on absorbent paper to drain.
Do not overload the pan, put 4 -5 balls max, but depends a lot on how big pan you use.