In a mixing bowl, whisk together the eggs, yogurt or skyr, olive oil, granulated sugar, and lemon zest until smooth. Fold the dry ingredients into the wet until no streaks of flour remain.
Heat the canola oil in a heavy bottomed pot over medium-high heat to 360 F. You want the oil to be at least 2 inches deep, so use an appropriately sized pot.
Using a 1 oz (2 tablespoon) cookie scoop, drop 4-5 scoops of batter into the oil and fry for 4-5 minutes, flipping the fritters halfway through, until golden brown.
Using a slotted spoon or spider, transfer the fritters from the oil to a paper towel-lined tray to drain excess oil. Dust with powdered sugar and serve warm.