Kitchen appliances and utensils:
- a stove or hob;
- knife;
- silicone board;
- pan;
- deep bowls;
- spoon;
- gauze fabric.
Ingredients
| Cottage cheese with a fat content of 10% | 900 g |
| Sugar | 4-6 Art. l |
| Eggs | 1 PC. |
| Vanilla sugar | taste |
| Semolina | 70-75 g |
| Vegetable oil | of necessity |
| Flour | of necessity |
Step cooking
- To begin with, if the cottage cheese is wet, it needs to be transferred to a deep bowl lined with gauze, wrap and squeeze gently. It is very important that the cottage cheese is dry during cooking.
- Next, transfer the cottage cheese to another bowl, add one egg to it, vanilla sugar to taste, 4 tablespoons of sugar (if the cottage cheese is sour, you can add more, up to 6) and 70-75 grams of semolina.
- Stir the contents thoroughly with a spoon until smooth. The resulting mass should be dry and well kept in shape. If the cottage cheese is wet, it means it has not been squeezed out well enough, and semolina should be added, but this will make the cheesecakes harder and less tasty.
- Then we leave the bowl with cottage cheese on the table for 15-20 minutes so that the semolina absorbs excess moisture.
- After the cottage cheese is infused, it should be rolled out on a silicone board or on a table sprinkled with flour to avoid sticking, into several "sausages" with a diameter of about 4-5 cm, which are then cut into cheesecakes 3-4 cm thick.
- For a more appetizing look, each cheesecake with the help of hands and a knife should be given a round shape. As with rolling, you need to do this on a powdery surface. Also, cheesecakes should be lightly pressed with a knife on top, so that they are smooth on all sides.
- Put the formed cheesecakes on the plate and put in the freezer for 5-7 minutes.
- While the cheesecakes are in the freezer, we pour the necessary amount of oil into the pan so that it covers the bottom of the pan, we warm it well. As soon as the pan warms up, we turn the fire under it to slow, otherwise the cheesecakes will burn. Remove the cheesecakes from the freezer and start spreading them in a pan, frying until golden brown.
- As soon as the crust appears, flip the cheesecakes to achieve the same effect on the reverse side.
- After that, shift the finished cheesecakes onto a plate or other dishes.
Did you know? Cheesecakes can be served both warm and cold. To improve the taste, it is recommended to serve sour cream, jam or condensed milk with the dish, as well as decorate it with fruit slices and powdered sugar.
Video recipe
We bring to your attention the following video, which demonstrates the preparation of cottage cheese pancakes with cottage cheese with semolina.
As you can see, the recipe is quite simple, cheesecakes are very tasty and juicy. It takes very little time to cook, and prepared, but not yet fried cheesecakes, can be put in the freezer to fry them when necessary. It is advisable to store them in this form for no more than a month. Have you tried making cheesecakes with this recipe? Did you like their taste? Share your success in the comments!
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