The main component of curd cakes is cottage cheese. Of course, it would be wiser to call them chewers, as is done in some cookbooks. The thing is that until the nineteenth century, cottage cheese in Russia was called cheese, the definition of "cottage cheese" appeared much later, and cheese cakes remained "cheese cakes"
It is necessary
-
- cottage cheese 500 grams
- egg 1 pc.
- flour 4 tbsp. l.
- sugar 2 tbsp. l.
- frying oil
Instructions
Step 1
Take good high-fat cottage cheese for making curd cakes. If the curd is too wet, flip it through cheesecloth for several hours. It is also worth rubbing it through a sieve, this will give the finished products more airiness.
Step 2
In a bowl, combine the egg, sugar and salt, add cottage cheese to them and stir well. Sprinkle the mixture with flour and form a thick, even sausage out of the dough. Divide it into 8 equal parts, mold an oblong or round cheesecake from each piece of dough.
Step 3
Heat vegetable or ghee in a frying pan, roll cheesecakes in flour or semolina breadcrumbs, dip them in boiling oil. Reduce heat slightly and fry the cheesecake until golden brown, then turn it over to the other side and fry in the same way.
Step 4
If the cheesecakes are poorly fried, they can be cooked to readiness under the lid, they will not become worse from this. You can serve cheese cakes with sour cream, jam, vanilla sauce. In general, whoever is used to it and loves it. You can even make them savory by substituting chopped greens or sun-dried tomatoes for the sugar in the recipe.
Step 5
The recipe can be varied indefinitely. The main thing is to prevent the dough from spreading. Eggs, moisture in cottage cheese, excess sugar and other ingredients can make the dough runny. To thicken the mass, you will have to use more flour, which will make the cheese cakes heavier and make them dense and tasteless.
