Papanasi

Method

Sift together flour, baking powder and salt in a mixing bowl. In another bowl, whisk eggs with sugar until pale, then fold in the yoghurt until combined. Gently fold the wet ingredients into the dry mixture until a thick, sticky dough forms. Heat the oil to 170°C in a deep pan or deep-fryer. Using two spoons or a small ice cream scoop, carefully drop walnut-sized portions of dough into the hot oil, frying in batches for 2-3 minutes until golden brown and puffed, turning halfway through. Remove with a slotted spoon and drain on kitchen paper. Whilst warm, dust generously with icing sugar. Serve hot with a dollop of soured cream and a generous spoonful of jam on top or alongside.