Simple recipe for cottage cheese fritters

If we talk about the simplest recipe for curd fritters from cottage cheese, then there is no need to add any vanilla or its analogues, not to complicate with baking powder or baking soda, not to add semolina and wait for it to swell... Just mix all the main ingredients, without which, actually, the fritters won't turn out, and fry.

In general, the taste and density of the curd fritters directly depend on the cottage cheese, which can be dry or moist, and can even be wet, fatty or, on the contrary, fat-free. Of course, homemade fatty cottage cheese is perfect. But I prefer to eat it with raisins and sour cream. For the fritters, I usually take semi-fat cottage cheese from the store, 9% fat. It is always of medium moisture. The wetter the cottage cheese, the more flour you will need, and the denser the fritters will be. And if I see that the cottage cheese is excessively dry, I always add a spoonful of sour cream. Let's begin. The process is quick. Cottage cheese, one tablespoon of flour (the remaining two - for breading), sugar and an egg (about 55-60 grams) place in a bowl and mix.

Spread two tablespoons of flour on the table (or a cutting board), shape the dough into a loaf and roll it into a sausage, about 4-5 centimeters in diameter. Cut the sausage into slices, about 2-3 centimeters thick, and place each one and shape it slightly. Do all this, rolling them in flour on both sides.

Heat a frying pan with oil and place our curd fritters. Fry them on both sides until they become nicely browned, then reduce the heat and cook covered until fully cooked, another three minutes or so and it's ready. As you can see, I made them in very small quantities, so if you are planning to cook for the whole family, then double everything (the amount of ingredients). This is such an unpretentious and simple recipe for curd fritters. Since we still have strawberries, I whipped them with sugar in a blender and served them with the fritters. Very delicious!