Fried papanași with yogurt and blueberry syrup

Name: Fried papanași with yogurt and blueberry syrup
Ingredients: 250 g cottage cheese; 1 pinch of salt; 60 g sugar; 1 packet vanilla sugar; 2 small eggs; 3 tablespoons semolina; 1 level teaspoon baking soda; 175 g flour; 300 ml sunflower oil; 200 g Greek yogurt; 150 g blueberry syrup

Dessert - Fried papanași with yogurt and blueberry syrup by Consuela A. - Recipia

Papanași with yogurt and blueberry syrup (Romanian fried cheese doughnuts) are made from cottage cheese, semolina and a little flour, fried in oil, and usually served for dessert. The dough shapes easily into rings and small balls, and while frying the edges turn golden. I use dry cottage cheese, not too wet, because you feel the difference right away when shaping. Preparation: 20 minutes. Cooking: 15 minutes. Total time: 35 minutes. Servings: 4. About 540 kcal and 20 g protein per serving.

Ingredients

250 g cottage cheese
1 pinch of salt
60 g sugar
1 packet vanilla sugar
2 small eggs
3 tablespoons semolina
1 level teaspoon baking soda
175 g flour
300 ml sunflower oil
200 g Greek yogurt
150 g blueberry syrup

Preparation

1. In a bowl, mix the cheese with the salt, sugar, vanilla sugar and eggs. Work it until smooth. 2. Add the semolina and baking soda and mix again. Then add the flour gradually, until you get a dough that can be shaped. 3. Pour the oil into a pan and heat it for 3 minutes over medium heat. 4. Shape the dough into suitable rings and small balls. 5. Fry in two batches, 3 minutes per side, until nicely golden. 6. Take the papanași out onto paper towels. 7. Serve with the Greek yogurt and drizzle with the blueberry syrup.

Notes

The Greek yogurt can be replaced with 200 g thick 20% sour cream, and the syrup with 150 g blueberry jam or another favorite jam. Contains milk, eggs and gluten. The small balls brown faster than the rings, so take them out first. If they brown too quickly, lower the heat, because oil that is too hot burns the outside and leaves the inside raw. They keep in the fridge for up to 3 days, but they are best warm, with the yogurt and syrup added right away.