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Cottage cheese balls fried in oil

Fried Farmer's Cheese Balls

Golden, tempting, made from everyday ingredients, for the whole family! These fried farmer's cheese balls are a special treat for anyone who loves fresh cheese. They come out soft and fluffy inside with a crisp crust outside. Serve them hot or cold — kids adore them.

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

150

Farmer's cheese

250

Sugar

Eggs (large)

Baking soda

0.25

Vanillin (a knife's tip)

Salt (pinch)

Vegetable oil

250

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 8 g

Fats 51 % 35 g

Carbohydrates 37 % 25 g

437 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make fried farmer's cheese balls? Get your ingredients ready. Any fat content of farmer's cheese works — what matters is that it's natural and tasty, with no vegetable-fat fillers. For deep-frying, use a refined, odorless oil.
Step 2:

Press the cheese through a sieve or blitz it in a blender. Don't skip this — smooth cheese makes for a more even dough.
Step 3:

Beat the egg with the sugar until pale and fluffy. Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria — a scrub brush and food-safe wash are best.
Step 4:

Add the sugar-beaten egg, vanilla, baking soda, and salt to the cheese. Mix everything well.
Step 5:

Sift the flour and add it to the cheese mixture. Sifting aerates the flour, which makes the balls fluffier.
Step 6:

Knead a sticky dough. Don't try to add more flour to cut the stickiness, or the finished balls will turn out dense and gummy. That's why the amount of flour in the recipe is only a guide — you may need more or less, so go by the feel of the dough.
Step 7:

On a floured surface, roll the dough into ropes and cut each into even pieces of about 3/4 ounce (20 g) apiece.
Step 8:

Roll each piece into a small, even ball.
Step 9:

Heat the vegetable oil in a saucepan over medium heat.
Step 10:

Add the cheese balls in small batches and fry, turning them, until golden. They swell to two or three times their size as they fry, so don't crowd the pan.
Step 11:

Lift the finished balls out with a slotted spoon onto a paper-towel-lined plate to soak up the excess oil.
Step 12:

Let the cheese balls cool slightly and dust them with powdered sugar. Serve. Enjoy!

I try not to deep-fry too often, even though I love French fries to distraction. But last year I made farmer's cheese "fingers" from about this same recipe, and frying the cheese was a revelation for me. This time I made balls instead of fingers, and they turned out even better — softer and fluffier, or so it seemed. My picky eater polished off nearly the whole plate and left us just a few. The best part is you can use any fat content of cheese. People say the richer the cheese, the tastier the baking — usually true, but not here. Even with fat-free cheese the treat comes out fluffy and light; I used cheese with just 0.2% fat.
Choosing good cheese really matters for any cheese dough or filling — a poor-quality product can spoil the result, since it directly affects texture, flavor, and how everything comes together.
Here's an easy way to tell whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. It's worth knowing the right frying temperature and which oils are best for frying (and which to avoid).