For the fritters: Place 3 to 4 inches of vegetable oil in a Dutch oven. Heat to 350 degrees F.
Whisk together the granulated sugar, zest and 1/2 teaspoon kosher salt in a shallow bowl.
Whisk together the ricotta, eggs, milk and vanilla paste in a large bowl.
Whisk the flour, baking powder, confectioners' sugar and remaining 1 teaspoon salt together in a medium bowl.
Whisk the dry ingredients into the wet ingredients.
Working in batches of about 6, scoop the batter with a 1 1/2-ounce ice-cream scoop and gently drop the dough into the oil. Fry the fritters, turning occasionally, until deep golden brown, 3 to 4 minutes. Remove with a slotted spoon, drain briefly and place directly into the zesty sugar. Roll the fritters to coat them in the sugar. Transfer to a platter and repeat until all the batter is used.
Meanwhile, for the raspberry jam: Place the raspberries in a deep medium skillet set over medium heat. Stir in the sugar, orange zest and juice and cinnamon stick. Cook until the raspberries begin to break down and become syrupy, 5 to 8 minutes. Remove from the heat. Discard the cinnamon stick and stir in the salt. Serve alongside the fritters for dipping!