Beat the eggs, vanilla, and ricotta together in a large mixing bowl. Sift the flour, sugar, and baking powder on top, and fold in the cranberry sauce and white chocolate chips. Gently stirring the mixture until it is a smooth batter.

• Preheat the oven to 200°F (93°C).
• Bring 2 inches of oil to 375°F (190°C) in a wide, deep-sided skillet. Add heaping tablespoon-sized dollops of batter to the oil, working in batches to keep from crowding the pan and to maintain the oil temperature. Fry the fritters for about 4 minutes, flipping them once halfway through to ensure that each side turns a very deep brown (think hushpuppies)
• Transfer your fritters to a paper towel-lined sheet pan and place the pan in the oven. Let the oil return to temperature before you fry the next batch. 
• Serve the fritters right away, dusted enthusiastically with confectioners’ sugar.