Tender cottage cheese cheesecakes with egg in a frying pan

Very tender, very tasty - cook quickly! Tender cheese cakes made from cottage cheese in a frying pan - at first glance, ordinary, classic. But the trick is that I add flour to still dry cottage cheese and each grain is enveloped, as it were, the dough remains airy and the taste of cottage cheese is not clogged.

BLUE-EYED

The author of the recipe

Tender cottage cheese cheesecakes with egg in a frying pan

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Composition / ingredients

Servings:

Cottage cheese (9% average humidity)

500

Wheat flour (3 - 4 tbsp.l. in the dough, the rest for molding)

Chicken eggs

Sugar

Salt

0.5

Vanillin

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 13 g

Fats 35 % 16 g

Carbohydrates 37 % 17 g

256 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make tender cheesecakes from cottage cheese? Cottage cheese can be of any fat content. But it will taste better from fatty cottage cheese. Mash the cottage cheese with a fork so that there are no lumps, add sugar or a sweetener that is not afraid of heat treatment, salt, vanilla (at the tip of a knife) or vanilla sugar (about 1 tbsp. l.), mix. Add 3-4 tablespoons of sifted flour, add the egg and mix again. And you can immediately mix all the ingredients at once, as you like.
Step 2:
The dough should keep its shape well and be very soft and tender. If the cottage cheese you use is wetter and greasier, add more flour. And, conversely, the drier it is, the less flour is needed, but a couple of spoons of sour cream, kefir or milk should be added.
Step 3:
Sprinkle the work surface with flour. Roll the sausage and cut it into equal circles with a diameter of about 2-3 cm. Roll each piece on both sides in flour, flatten slightly, leveling the shape. Or form cheesecakes with wet hands and then roll them in flour.
Step 4:
Pour vegetable oil with a high smoking temperature into the frying pan. Warm it up well. Lay out the cheesecakes. Pre-shake off the excess flour from them so that it does not burn and does not spoil the appearance. Fry them on both sides until browned. Turn down the heat to a minimum and bring the cheesecakes under the lid to readiness (about 1-2 minutes). Serve the cheesecakes warm with sour cream or other favorite sauce. Enjoy your meal!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Be prepared for the fact that flour 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!

It is important to sift flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.