INGREDIENTS
400 g Cheese (cottage cheese) (9% fat) 1 pc. Egg 3 Art. l. Flour (and additionally for breading) 3 Art. l. Sugar 3-4 century l. Sunflower oil for frying 1 pinch Salt 10 g Vanilla sugar
Transfer cheese (400 g) to a small glass or plastic bowl. Add a pinch of salt, one egg, 3 tbsp. l. sugar and 10 g vanilla sugar. I don't like cheesecakes to be too sweet, but you can add a little more sugar, like 4 tbsp. l. Cheese for cottage cheese can be used both market and store. The main thing is that it should not be sour and not very wet. If you are using store-bought cheese, use soft plastic bags.
To the resulting curd mixture, add 3 tbsp. l. wheat flour. If the cottage cheese turned out to be wet enough, then add one tablespoon of flour more. But the main thing is not to overdo it so that the cheesecakes turn out tender.
Moisten your hands with a little sunflower oil and roll small balls 3-4 cm in diameter from the curd mass. Press the balls down with your hands to make good small cheesecakes.
Heat a non-stick pan with 3-4 tbsp. l. of sunflower oil over medium heat. The cheesecake pan should heat up well. Do not reduce the heat when frying, so your cheesecakes will be fried as best as possible. Make sure that the cheesecakes do not burn. In order to get a beautiful golden crust, I fried the cheesecakes for 2-3 minutes on each side. But it may take you a little more or less time.
To remove excess oil from the finished cheesecakes, transfer them first to a paper towel. Then transfer the cheesecakes to serving plates, sprinkle with a little powdered sugar, add jam or sour cream.