Traditional Papanasi Recipe
- Large mixing bowl
- Sifter
- Pot for frying
INGREDIENTS
- 3 large eggs
- 2¾ cups/350 grams all-purpose flour, sifted
- 1¼ cups/300 grams well-drained ricotta
- ½ cup/100 grams sugar
- 1 teaspoon vanilla sugar or extract
- A pinch of salt
- ¼ cup orange juice
- 2 teaspoons baking powder
- Oil for deep-frying
- ½ cup blueberry jam
- 1 cup full-fat yogurt
INSTRUCTIONS
- In a large mixing bowl, whisk together the eggs, vanilla sugar, salt, sugar, orange juice, and baking powder until well combined. Add the cheese and mix until smooth and fully incorporated. Let the batter rest for 10 minutes.
- Add the sifted flour and mix gently just until the flour is incorporated. Avoid overmixing to keep the dough light.
- Heat 2 to 3 inches of oil in a heavy pot over medium heat until it reaches 340°F to 350°F (170°C to 175°C).
- Use a spoon or lightly floured hands to shape small dough balls. Carefully lower a few into the oil at a time, avoiding overcrowding. Fry until golden brown, about 3 to 4 minutes per side.
- Remove the papanași with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. Repeat with remaining dough.
- Serve warm, topped with full-fat yogurt and a generous spoonful of blueberry jam—or any jam you prefer.
FAQ
How do I prevent the dough from becoming too sticky?
To avoid overly sticky dough in a papanasi recipe, start by ensuring your cheese is well-drained. Excess moisture in the cheese often causes the dough to become difficult to handle. Always sift the flour before measuring and add it gradually, mixing just until the dough comes together. If it’s still sticky, dust your hands and work surface with a small amount of extra flour—no more than 1 tablespoon at a time—to avoid drying out the final product. Letting the dough rest for 10 to 15 minutes also helps it firm up slightly before shaping and frying.
Can I make the papanasi recipe without a mixer?
You can absolutely make the papanasi recipe without a mixer. Begin by whisking the wet ingredients—eggs, orange juice, vanilla, and sugar—by hand in a large mixing bowl. Then fold in the cheese using a wooden spoon or sturdy silicone spatula until the mixture is mostly smooth. Add the flour gradually and mix just until combined. The dough should be soft and slightly tacky but workable. Avoid overmixing to keep the final texture tender.
Can I bake instead of fry the dough?
While the classic papanasi recipe calls for deep frying, you can bake them as a lighter alternative, though the texture will differ. Baked papanași tend to be less crisp and more cake-like. To bake, shape the dough as directed, place on a parchment-lined baking sheet, and brush lightly with oil or melted butter. Bake at 375°F (190°C) for 20–25 minutes or until golden brown. Serve immediately with yogurt and jam. Keep in mind, however, that the signature crust and tender crumb of traditional fried papanași will be softer in the baked version.
Can the papanasi recipe be made ahead of time?
You can partially prepare the papanasi recipe in advance by mixing the dough and refrigerating it for up to 12 hours before frying. Let the dough sit at room temperature for about 15 minutes to soften slightly before shaping. Fried papanași are best eaten fresh, but leftovers can be stored in an airtight container and reheated in a 350°F (175°C) oven for about 8 minutes to restore some crispness. Avoid microwaving, as this makes them soggy. Toppings like yogurt and jam should be added only when serving to prevent the dough from becoming wet.
How do I shape the dough properly for a classic papanasi?
Divide it into evenly sized balls. Take each ball and form a doughnut-like ring by poking a hole in the center and gently widening it with your fingers. You can also make smaller balls to place on top of each ring after frying, as is done in some traditional presentations. Lightly flour your hands to prevent sticking while shaping. Keeping the sizes consistent ensures even frying. Be gentle during shaping to avoid overworking the dough, which can make the final texture dense instead of tender.
Is it possible to make a gluten-free version of the papanasi recipe?
Yes, a gluten-free papanasi recipe is possible by substituting the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum or a binder. Use a 1:1 gluten-free flour designed for baking, as this will most closely mimic the structure of wheat flour. You may need to reduce the amount slightly since gluten-free flour can absorb moisture differently. Monitor the dough’s texture and add flour gradually to avoid it becoming too dry.
Can I use lemon juice instead of orange juice?
You can use lemon juice instead of orange juice in a papanasi recipe, but expect a sharper flavor. Orange juice is traditionally used for its gentle acidity and natural sweetness, which complement the soft cheese in the dough. Lemon juice, while more acidic, will still help activate the baking powder and provide brightness. If using lemon juice, consider reducing the quantity slightly to 2 tablespoons and optionally add a bit of lemon zest for fragrance. Taste the dough mixture before frying, as lemon may make the dough tangier than intended.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point in your papanasi recipe. Refined sunflower oil is most traditional in Romanian cooking, but canola, grapeseed, or vegetable oil are all good alternatives. Avoid olive oil or butter, which have lower smoke points and impart strong flavors. The oil should be heated to a stable 340°F to 350°F (170°C to 175°C) before frying. Maintaining the proper temperature is key to getting papanași golden on the outside while fully cooked inside without absorbing too much oil.
Can I freeze the dough or cooked papanasi for later use?
You can freeze both the uncooked dough and the finished product in a papanasi recipe. To freeze the dough, shape it into individual rings and place them on a parchment-lined tray in a single layer. Once frozen solid, transfer them to a freezer-safe bag and store for up to one month. Fry straight from frozen, adding an extra minute or two to the cook time. Cooked papanași can also be frozen and reheated in the oven at 350°F (175°C) for 10–12 minutes. However, their texture is best when freshly made and served warm.
