Warm the milk until just slightly warm to the touch (not hot).

Whisk in 3 tablespoons of sugar and the fresh yeast until dissolved. Let sit for 5–10 minutes until lightly foamy.

In a large bowl, rub the remaining 3 tablespoons sugar with the lemon zest until fragrant.

Add the flour and eggs, whisking to combine.

Pour in the milk mixture and whisk until a smooth, thick batter forms. It should be loose but cohesive.

Cover and let rest in a warm place until doubled in size, about 1½ to 2 hours.

Heat oil in a heavy pot to 350°F.

Using two spoons or a small scoop, drop spoonfuls of batter into the hot oil.

Fry in batches, turning occasionally, until puffed and golden brown — about 3–4 minutes per batch.

Transfer to paper towels and dust generously with powdered sugar while still warm.

Serve immediately.