The recipe for these cheesecakes was shared with me by a very kind woman chef who fed our office in the mornings, lunches, and evenings. She came to work at 7:00 so that by 9:00 we had hot cheesecakes, pancakes, omelets, porridge, and many, many other goodies. She probably shared the recipe with me out of pity: I was very pregnant and always hungry)) Now all my relatives and friends use this recipe and they always thank me and I thank her)))
Salt (on the tip of a knife)
Semolina (if the cottage cheese is liquid, use 2 tablespoons of semolina) - 1 tbsp.
Sugar - 1 tbsp.
Vegetable oil (for frying) - 1 tbsp.
Cottage cheese - 100 gr
Mix the cottage cheese, sugar and semolina. If the cottage cheese is liquid, add a little more semolina, plus give the dough to stand for 3 minutes to semolina work.
If the cottage cheese is dry, hard, in rounds, then I recommend adding some liquid to the dough (milk, whey, kefir or even water).
For 300 grams of cottage cheese I add about 1-1.5 tablespoons of liquid.
Knead the dough. The dough is sticky and loose. In a saucer pour flour. We scoop the dough with a spoon and place it on a lightly floured hand. The ideal, I think, ball is the size of a chestnut in a shell. Today I'm making smaller cheesecakes for my son to try (a ball the size of a walnut).
Knead the ball with your hand to make a "plate".
We put our cheesecakes in hot oil and turn down the heat under the frying pan to medium.
It takes me 7-8 minutes to make a batch of cheesecakes. If you make big cheesecakes, the output is 6-7 pcs. Mine came out to 10 today.
You can also add raisins, candied fruits, dried fruits to the batter to taste - everything will work)))
Help yourself, my dears!