Composition / ingredients
Step-by-step cooking
Step 1:
How to fry cheese cakes from cottage cheese with flour? To make cheesecakes, combine the eggs with sugar and shake them. It is not necessary to beat up to a fluffy mass, it is enough that the ingredients mix with each other.
Step 2:
Use dry cottage cheese for cheesecakes. If it is wet, then the consistency of the dough will be liquid and cheesecakes may not work. The consistency of cottage cheese should be fine-grained. To do this, you can rub the cottage cheese through a sieve.
Step 3:
Add the cottage cheese to the bowl with the eggs and mix everything together. I do not recommend using a mixer for curd dough, since due to whipping, the curd dough always becomes liquid. It is enough to use a wooden spatula or a simple whisk and mix by hand.
Step 4:
Then add the sifted flour, baking soda and vanilla to the dough.Again, do not use a mixer for mixing. Just mix everything so that the dough just takes in all the flour. Tablespoons can be of different volumes, and the mound of flour on this spoon can be different, so be guided by the consistency of the dough. If necessary, the amount of flour can be slightly increased.
Step 5:
With a wet spoon, take a little cottage cheese dough and roll it in flour. With your hands, form a small cheesecake. Ignore this step is not worth it. When crumbling, the consistency of the outer part of the cheesecake will become thicker and, when frying, will create, as it were, a cheesecake shell. But inside it will remain more tender and soft.
Step 6:
Heat the frying pan to a hot state and pour a little vegetable oil. Then make the fire a little less and lay out the cheesecakes. Fry for 1-2 minutes on each side. If they are fried over high heat, they will start to burn on the outside, but they will not have time to bake inside. Put the finished cheesecakes on paper towels to remove excess oil from them. Have a nice treat!
Cheesecakes prepared according to this recipe are always obtained by everyone. The composition of the recipe is quite simple and has no tricks or unusual ingredients. Such cheesecakes are prepared very quickly and simply. They keep their shape perfectly and do not spread out during frying. The dough is not overloaded with flour and the finished dish has a natural curd taste. For these cheesecakes, you can use semolina instead of flour, or add a little semolina to the flour, they will also be very tasty and tender.
ATTENTION! The recipe of these cheesecakes has been tested more than once, but for the choice of ingredients is of great importance for this recipe. Cottage cheese should be dry, not coarse-grained. Flour is of high quality, with a high gluten content.
Since flour, even from one manufacturer, may differ in its properties from batch to batch, b
be prepared for the fact that it may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read
about flour and its properties!
Note that dry cottage cheese also has moisture and this indicator may differ in different packages.
If in doubt, prepare a small trial a portion of cheesecakes. Adjust the amount of flour if necessary.
Cheesecakes are a great semi-finished product: you can just stick the cheesecakes, spread them out on a board and put them in the freezer, and when they freeze, you need to put them in a bag and leave them in the freezer. You can always quickly serve fresh, hot cheesecakes to the table by putting them, without defrosting, in a hot frying pan and cooking.
If you like to deep-fry cheesecakes, then do not forget to put them on a plate covered with napkins or paper towels to drain excess fat.
Fresh, warm cheesecakes as a snack will saturate you, charge you with cheerfulness and cheer you up for the whole day.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Vanillin - 288 kcal/100g
- Baking soda - 0 kcal/100g
