Drain any water from the ricotta, then mix it with the egg until smooth. Stir in the flour, sugar and orange rind together with a pinch of salt.
Fill a large saucepan one-third full of oil and heat it until a small piece of bread dropped in the oil sizzles and turns brown after 15 seconds. Drop spoonfuls of the ricotta mixture into the oil and cook for 1–2 minutes until golden and puffed. Leave to drain on kitchen paper.
Meanwhile, heat the orange juice and honey in a small saucepan until well combined. Place the warm fritters on serving plates and drizzle over the honey syrup. Scatter over the chopped pistachios and serve with yogurt, if liked.