Plăcintă (Fried Cheese Dough)

Fried Cheese Dough

The taste of this Plăcintă reminds you of if a croissant, cheesy breadstick, mozzarella cheese stick, and biscuit had a baby. That’s would be the weirdest baby combination ever. But I promise you, this is delicious!

If that’s not convincing enough, just take a look at them. They just look to die for! I just want to jump through the computer and grab them. And, that’s funny considering these are currently in my fridge right now.

I was inspired to make these fried cheese dough balls after seeing Khachapuri on The Cooking Channel. Some restaurant (that is currently closed unfortunately) was selling this dough filled with some cheese that’s only available in Georgia. It looked absolutely delicious. Everyone on the show kept raving about the texture of the dough and the saltiness of the cheese. Since I won’t be traveling to Georgia any time soon, I figured I should just make it myself.

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Since I can no longer eat eggs, I knew that I wouldn’t be able to make them the way that Georgians do. So, I went on Google and looked up other ways to make a different type of fried dough. I came across this recipe from this food blogger that looks absolutely amazing. I didn’t want to make mine exactly like hers since I still wanted it to be a little bit like the Khachapuri. Also, I wanted mine to be handheld so that everyone could have their own little placinta instead of fighting over sharing them. The beautiful thing about this dough is that everybody that makes it, makes it totally different. If you search this up on Google, you’ll see a million different people all over the world making it in a different shape. Whenever you put bread and cheese on the table, everybody goes crazy! So, just imagine your family’s response to this dough when you make it. There’s no way there will be leftovers.

I decided to pair the Placinta with marinara sauce since I felt that it worked so well together. I was asked to make a Garlic & Herb dip to pair with this; but, I just felt that would be way too much. This dough is already super rich and flavorful and honestly it doesn’t even need a dip. But adding more salt and garlic and texture to this would just be over the top. If you decide to make a garlic sauce to go with this fried cheese, please let me know in the comments what it tastes like. I don’t think I’m going to be testing that out since it will most likely be a little overwhelming.

Also, please note that you do not have to use the same ingredients as me. You can get this dough with just some All Purpose Flour and Buttermilk. I love experimenting myself and testing out how different flours work together. Originally, I was going to make this gluten free until I realized that I didn’t have enough gluten free flours in the house to make this 100% gluten free. Feel free to substitute with whatever cheeses you have on hand also. I’m more than sure that this would be delicious with ricotta or even goat cheese.

If you have a difficult time with this dough, let me know. I am here to help! This is one of the easiest doughs to handle, so you shouldn’t have too hard of a time unless you don’t make dough from scratch too often!

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Fried cheese, fried dough, cheese, romanian, placinta, khachapuri, ukranian, american, feta cheese, mozzarella cheese
cheese, dough, fried foods, fried, oil
Romanian, Ukrainian, Moldovan
Yield: 10Pin it

Plăcintă (Fried Cheese Dough)

Plăcintă and Khachapuri are the inspiration behind this fried cheese dough that tastes like a blend of a mozzarella cheese stick, a croissant, a biscuit, and cheesy breadstick all in one. This is incredibly simple to make and doesn't take too long. Make this the next time you want something other than breadsticks and garlic toast to pair with your pasta!

prep time: 40 minscook time: 5 minstotal time: 45 mins



  1. Begin by making your own buttermilk out of a mixture of 1 cup of Almond Milk and 1 tbsp of Apple Cider Vinegar. Mix well and allow to sit aside for 15 minutes. Also, prepare your egg replacer and set aside. If you're using a real egg, then just whisk and set aside. 
  2. In a large bowl, add 1 cup Coconut Flour, 1 cup Tapioca Flour, 1 cup Pastry Flour, 1 tsp Baking Powder, and 1 1/2 tsp Baking Soda. Mix until well combined.
  3. Then proceed to add the 1 cup of Almond Milk, the egg replacer, 3 tbsp coconut oil, and the "almond buttermilk" mixture to the flour mixture. Mix well until a dough forms. The dough should be tacky. 
  4. Lightly flour a surface with a portion of the all purpose flour and knead and punch the dough with your hand for around 5 minutes. Turn the dough into a ball. Lightly oil a bowl and add your dough to the bowl and allow to sit for 15 minutes. Do not cover, just set aside. 
  5. After the fifteen minutes is up, take the dough out of the bowl and add it back to the floured surface. Continue to knead. The dough will still be sticky so start adding a little bit of the 1/2 cup of All Purpose flour at a time. Knead and flour <- repeat this step until the dough is no longer sticking to your hands. Do not just dump the flour onto the dough, it will make it tough and ruin the soft texture of the dough when fried. 
  6. Divide the dough into 10 balls by using a 1/2 cup measuring scoop for even shapes. Roll the dough out with a rolling pin so that it's enough room to stuff with the cheese. Get your cheese out and add it to the middle of the dough. Wrap one side of the dough over the other until the cheese is completely hidden. Repeat this step with all of the dough. 
  7. Add the 1/2 cup of Grapeseed Oil to a cast iron skillet (or dutch oven) and heat it to approximately 375 degrees. 
  8. After the oil is completely heated, add your dough and fry until golden brown. The dough should not burn crisp. If for some reason your dough gets golden brown on the outside but still raw in the inside, place the dough on top of a wire rack and bake in the oven at 350 degrees F for 5 minutes.
  9. When finished, serve immediately with marinara dipping sauce!


Last updated: October 13, 2018

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