French-Style Gluten-Free Papanași with Crème Fraîche
French Papanași
Gluten-free Romanian papanași reimagined with French crème fraîche and lemon.
Papanași are a joyful Romanian treat — fried cheese doughnuts that are pillowy on the inside and tender-crisp outside. In this recipe I give them a gentle French twist: crème fraîche and lemon brighten the topping while a delicate gluten-free flour blend keeps the centers light. The result is familiar and comforting, yet a little elegant — perfect for brunch or a relaxed dessert.
This version uses whole-milk ricotta (for creaminess), a mix of gluten-free all-purpose flour and almond flour for structure, and a touch of vanilla and lemon zest for lift. They fry quickly, so gather your toppings and keep the oil at a steady medium temperature; plating with crème fraîche and jam makes them feel decidedly French-Romanian — rustic, indulgent, and utterly worth the little effort.
Nutrition (per serving)
Directions
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1
Place ricotta in a bowl and drain any excess liquid with a fine sieve or cheesecloth for 10 minutes; you want a thick but moist texture.
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2
Stir together drained ricotta, egg, egg yolk, sugar, vanilla, and lemon zest until smooth and slightly glossy.
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3
In a separate bowl whisk the gluten-free flour, almond flour, baking powder, and salt; fold dry ingredients into the ricotta mixture gently until a soft, slightly sticky dough forms. Do not overmix.
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4
Lightly flour your hands with a little gluten-free flour. Shape dough into 6 rounds about 3 1/2 inches across; press a small indentation in the center of each (or form a small ball to place on top of each round for the traditional papanași look). Chill on a tray for 15 minutes to firm up.
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5
Pour oil into a heavy skillet to a depth of about 1/2 inch and heat to medium (about 325–350°F). Carefully slide 2–3 papanași into the oil, frying until golden, about 3–4 minutes per side. Adjust heat as needed so they brown without burning.
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6
Transfer fried papanași to a paper towel-lined rack to drain. Repeat with remaining dough.
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7
To serve, place warm papanași on plates, spoon a generous tablespoon of crème fraîche over each, add a spoonful of jam, scatter berries, and dust lightly with powdered sugar and a little extra lemon zest.
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8
Serve immediately while warm and slightly crisp; they’re delightful with coffee or a glass of sweet wine.
Ingredients
- Whole-milk ricotta:16 oz
- Large egg:1 piece
- Egg yolk:1 piece
- Granulated sugar:3 tbsp
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- Gluten-free all-purpose flour:3/4 cup
- Almond flour:1/4 cup
- Baking powder (gluten-free):1 tsp
- Salt:1/4 tsp
- Vegetable oil (for shallow frying):1 cup
- Crème fraîche:1 cup
- Apricot or sour cherry jam:3/4 cup
- Powdered sugar (optional):2 tbsp
- Fresh berries (optional):1/2 cup
Tips & Notes
- If the dough feels too wet, chill it longer or fold in up to 1 tbsp more gluten-free flour — a slightly sticky dough makes the lightest interior.
- Test one papanași first to dial in your oil temperature so the center cooks through without overbrowning the exterior.
- For a lighter finish, bake at 375°F for 12–15 minutes on a greased sheet as an alternative to frying; brush with melted butter before baking.
- Make the jam and crème fraîche toppings in advance; warm jam slightly before serving for a glossy finish.
