Heat around 2 inches of neutral oil on medium heat in a deep pot to 325-350°F.

While your oil is heating up, make your fritter batter. In a large bowl, whisk together flour, sugar, baking powder, nutmeg, a pinch of salt, half of your orange zest, and vanilla extract. Stir together to make sure all the dry ingredients are incorporated.

In a separate medium bowl, crack in your eggs and whisk really well ensuring the whites are beaten together with the yolks. Add in your ricotta cheese and toss to combine.

Add your beaten egg and ricotta cheese mixture to your dry ingredients. Fold gently until a smooth batter forms, with as least clumps as possible, being careful not to overmix. Make sure the flour is completely incorporated with the rest of the batter.

Using a spoon or 1-ounce cookie scoop, carefully drop the spoonfuls of the fritter batter into the hot oil, for about 4 to 5 minutes. Turn occasionally to ensure they are all golden brown on all sides. If you find they are browning too quickly, you can turn the heat down to low, or add more oil to bring the temperature down.

Transfer your fritters with a slotted spoon or spider and place them on a paper towel-lined plate to drain out any of the excess oils. Fry in batches if needed.

Transfer to a serving platter. Using a fine mesh sieve, dust your fritters with confectioners' sugar, all around and top with your remaining orange zest. Serve with your raspberry jam.