Papanasi are best served soon after frying, while the outside is still crisp and the center stays tender. This batch makes six servings and takes about 25 minutes to prepare, plus 20 minutes to fry in batches.
What goes into the dough
Use 500 g well-drained cottage cheese or farmer cheese, 2 eggs, 100 g sugar, 1 teaspoon vanilla extract, finely grated zest of half a lemon, 250 g flour, 1 teaspoon baking powder, and a pinch of salt. Have neutral oil ready for frying, along with 200 g sour cream and about 150 g fruit preserves for serving. If the cheese is wet, drain it in a sieve before measuring so the dough does not need too much extra flour.
Mix and shape the papanasi
Stir the cheese, eggs, sugar, vanilla, lemon zest, and salt together until combined. Fold in the flour and baking powder just until a soft dough forms; it should feel slightly tacky, not stiff. With floured hands, shape the dough into six thick rings and use the remaining dough to make six small balls for their tops.
Fry and serve warm
Pour oil into a deep, heavy pan to a depth of about 4 cm and heat it over medium heat. Fry the rings and small balls in batches, turning them once, until deeply golden and cooked through, about three to four minutes per side; lower the heat if they brown too quickly. Drain briefly on paper towels, then serve each ring with sour cream and preserves, topped with one of the small dough balls.