1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)

Heat the oil in a large pot on medium heat, until it reaches 365 degrees F.

In the meantime, in a large bowl combine the eggs, ricotta, sugar, and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.

Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.

If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 tablespoons) to carefully scoop the batter into the hot oil, without crowding the pan.

Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.

Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.

Dust with powdered sugar.

In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.