Curd balls fried in oil

Curd balls fried in oil – a simple and not complicated recipe. The dish is prepared within 40 minutes from simple ingredients.

Cooking time: 40 minutes.

Servings: 30.

Calories: 231.

Ingredients

• cottage cheese - 250 g;
• eggs - 2 pcs;
• sugar - 50 g;
• flour - 200 g;
• soda - 0.5 tsp;
• vinegar - 1 tbsp;
• salt - a pinch;
• deep-frying oil;
• powdered sugar.

Cooking

1. We take cottage cheese not too wet, but rather dryish. We send it to a bowl, grind the curd lumps in it. If there is time and desire, then you can grind the cottage cheese through a sieve, but this is a laborious work that will take some time. If you need to quickly cook curd balls, then it is enough to grind the cottage cheese with a spoon. You can’t crush all the lumps with a spoon, but this will not spoil the taste of curd balls.

2. We wash two chicken eggs, wipe them with a napkin, and then break them into a separate bowl.

3. Pour sugar into a bowl with raw chicken eggs.

4. Beat this mass with a mixer at low speed or you can beat with a whisk.

5. Combine cottage cheese with beaten egg mass.

6. Now we measure out a tablespoon of vinegar. Extinguish half a teaspoon of soda in vinegar.

7. We send slaked soda into a bowl with the rest of the ingredients, mix.

8. Pour the sifted flour.

9. Knead a soft dough with a spatula or spoon. Let the dough rest for a few minutes.

10. While the dough is resting, we decide on the dishes in which we will fry the curd balls. Since our balls should float in oil during frying, it is better to take a small and deep dish. It is convenient to use a small cauldron for this. It is ideal for this purpose. It will be convenient to mix our curd balls in it, without the risk of splattering everything around with grease. Pour refined sunflower oil into it. We heat the oil well in a cauldron, as for frying pies.

11. While the oil is heating, we form balls from the curd dough. The dough is sticky, so dip your hands in flour while forming donuts-balls. Roll into balls the size of a walnut.

12. Gently lower the donut blanks into the heated fat. As mentioned earlier, donuts should float freely in fat. Therefore, there must be free space between them. Turn the curd balls regularly with a spatula so that they fry evenly.

13. In hot fat, the curd balls inflate and become larger.

14. When the curd balls fried in oil are well browned, we take them out of the cauldron, put them on a paper towel.

15. Break one donut from the first batch. Check if it is cooked enough.

16. Sprinkle the cooled curd balls with powdered sugar.