The recipe for making cottage cheese pancakes is quite simple, it takes a little time and effort. The result is excellent - delicate and nutritious cheesecakes will please any gourmet.
Ingredients
A minimum of ingredients is required to prepare cottage cheese pancakes with semolina.
Cottage cheese should not be greasy and liquid, as the curd cakes will not hold their shape and will fall apart. It can be grainy or sticky, the main thing is that the fat content does not exceed 17%. For a portion of 6-8 cheesecakes, you will need about 300 g of cottage cheese.
It is not worth adding a lot of sugar, since the syrup will make the syrup soft and liquid, and begin to burn. One or two teaspoons should be sufficient.
One tablespoon of flour will help the cheese pancakes stick together, they will hold any shape well. Flour should be of the first or highest grade, since it has the necessary gluten, in contrast to the more useful flour of other grades.
For rolling, semolina is used, which, during the frying process, forms a crispy golden crust and helps the cheese pan to keep its shape.
A pinch of salt to enhance the flavor and seasoning as desired round out the list of ingredients for making curd cheese pancakes. From spices, you can use dry ginger, cardamom, cinnamon. These spices go well with sweet baked goods. But their number should be very small (at the tip of a knife) in order to only slightly enhance the taste, and not spoil it. Not all people love the taste of spices, so this ingredient does not need to be used.
Refined vegetable oil should be chosen for frying, corn oil is best suited. It has a high boiling point, so it does not form carcinogens when heated.
Recipe
Cottage cheese, flour, sugar, salt are thoroughly mixed in a bowl, the resulting consistency should not stick to your hands. To enhance the effect, you can use a mixer or pusher with holes. From the resulting mass, cheesecakes are formed, the shape of which can be varied - from flat round to elongated sausages. But in order for the cheesecakes to be well fried and not burnt, it is better to make them small, thin and flat. The same shape and size can be achieved by rolling a large sausage from the resulting curd mass, and then cutting it into washers of the same thickness. Each cheesecake should be trimmed and rolled in semolina on both sides and sides.
You need to pour vegetable oil into the pan so that the entire bottom of the dish is closed, and the cheesecakes are slightly, but not much, drowned in it. To prevent the oil from sizzling and splashing, you should add a few granules of salt to it, which will absorb the water. Put the cheese cakes in the heated oil, cover and reduce the heat to a minimum. Until they are browned, do not touch or move them. After the formation of a golden brown crust, the syrniki must be turned over to the other side and also fried until tender. Additional frying of the sides is not required, they will not brown as much as the sides, but they will reach readiness.
Zest
For a variety of dishes, you can add different fillings to cheesecakes: nuts, raisins, bananas, dates.
