4-5 cups vegetable oil
¾ cup all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
zest of one tangerine
2 ½ tablespoons Just Jan’s Tangerine Marmalade
juice of ½ of tangerine
1 cup whole milk ricotta
2 eggs, lightly beaten
1 tablespoon granulated sugar
1 ½ teaspoons pure vanilla extract
Heat 1- 2 inches of oil in a large wide heavy saucepan until it registers 370° F.
In a small bowl, whisk the flour, baking powder, tangerine zest and salt. Set aside.
In a larger bowl, whisk together the ricotta, eggs, granulated sugar, tangerine marmalade, tangerine juice and vanilla. Gradually mix the dry ingredients into the wet.
Working in batches, drop in tablespoons of batter and fry, turning occasionally until deep golden brown. Transfer to a plate lined with paper towels to drain. Dust with a sprinkling of confectioners sugar.
Adapted from recipe in epicurious by Lillian Chou