Let's cook.
In a medium bowl, whisk together the ricotta cheese, egg, granulated sugar, and orange blossom water until well combined.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
Carefully drop spoonfuls of the batter (about 1 tablespoon each) into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot; fry in batches.
Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Dust generously with powdered sugar before serving warm.
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