Cottage cheese
4 servings
30 minutes
Cottage cheese pancakes are a delicate treat from the depths of Russian cuisine. These golden fritters made from cottage cheese are fried to a crispy crust and have a soft, airy texture with a pleasant creamy sweetness. The history of cottage cheese pancakes is closely tied to rural life, where cottage cheese was one of the main food products. Their aroma is revealed by vanillin, and the light sweetness is balanced by flour and eggs that give them the perfect shape. They are served hot with sour cream, fruit syrup, or powdered sugar, turning an ordinary breakfast into a small celebration of taste. They are great as a standalone dessert or as an addition to tea time, delighting with their tender flavor and homely comfort.
1
Pass the cottage cheese through a meat grinder or sieve, place it in a deep dish or pot, add 1/4 cup of sifted flour, sugar, salt, vanillin, and a raw egg.
- Curd cheese (tvorog): 500 g
- Wheat flour: 0.5 glass
- Sugar: 2 tablespoons
- Vanillin: to taste
- Chicken egg: 1 piece
2
Mix everything well, place it on a floured table, roll the cottage cheese mass into a thick sausage shape, and cut it crosswise into 10 equal-sized patties. Coat each patty in flour, place it in a heated pan with oil, and fry on both sides until golden brown.
- Wheat flour: 0.5 glass
- Vegetable oil: 2 tablespoons
3
Place the ready cottage cheese pancakes on a plate. If desired, they can be sprinkled with powdered sugar and served hot with sour cream or fruit syrup.
- Sour cream: 5 tablespoon
