👨‍🍳 Instructions

1. 1

   In a large bowl, combine the well-drained cottage cheese, eggs, granulated sugar, vanilla extract, and lemon zest. Mix until well combined.

   💡 Tip: Ensure the cottage cheese is very well drained to prevent a sticky dough.
2. 2

   In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the cheese mixture, stirring until a shaggy dough forms.

   💡 Tip: The dough should be slightly sticky but manageable. Add only a little more flour if absolutely necessary.
3. 3

   Lightly flour your hands and knead the dough gently until it's smooth and homogenous. Divide the dough into 6 equal portions.

   💡 Tip: Avoid overworking the dough, as this can make the papanasi tough.
4. 4

   Shape each portion into a large ring (like a donut) and a smaller ball. Make a hole in the center of each ring using your finger or the handle of a wooden spoon.

5. 5

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium heat to 350-360°F (175-180°C).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for even frying.
6. 6

   Carefully place the papanasi rings and balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side, until golden brown and puffed up.

   ⏱️ 8 minutes

   💡 Tip: The smaller balls will cook faster than the rings.
7. 7

   Remove the fried papanasi with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

   💡 Tip: Serve them warm for the best texture and flavor.
8. 8

   To serve, place a warm papanasi ring on a plate, top with a generous dollop of sour cream, followed by a spoonful of blueberry preserves. Place the smaller fried ball on top and add more sour cream and preserves, with an optional dusting of powdered sugar.

   💡 Tip: The combination of warm, crispy dough, cool sour cream, and sweet jam is essential to the experience.