Lemon Ricotta Fritters with Fresh Berry Jam

1. 1

   Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl.

2. 2

   Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture.

3. 3

   Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch.

4. 4

   Transfer with a slotted spoon to paper towels to drain.

5. 5

   Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.

6. 6

   Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher.

7. 7

   Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice.

8. 8

   Taste for desired sweetness and add remaining sugar if necessary.

9. 9

   Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes.

10. 10

    Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

* Per serving · 4 servings · Values may vary.