Today we will cook curd balls, fried in oil - lush and tender on the inside, with a thin crispy crust on the outside. The recipe for this dessert is not new. A notebook of recipes from the recent Soviet past caught my eye. And since I have a soft spot for them, I try to repeat them as much as possible for my children.
From this amount of dough, 55 pieces are obtained. Cottage cheese can be used with any fat content, optimally 5-9%. We will deep-fry the curd balls. This, of course, is not entirely proper nutrition, but once a year everyone can afford to enjoy such a dessert.
Ingredients:
For curd dough:
Cottage cheese - 500 grams
Flour - 350 grams
Soda - 0.5 tsp.
Salt - a pinch
Sugar - 150 grams
Eggs - 3 pcs.
Vanillin - to taste
Additionally:
Vegetable oil - 1 liter
Powdered sugar - 1 tablespoon
Course of action:
Prepare the required foods. Sift the flour through a sieve.
If you don't like curd grains, you can rub the curd through a sieve or punch with a hand blender.
Drive eggs into a clean dry dish, add granulated sugar.
Whisk the mixture slightly.
Put prepared cottage cheese, soda, salt and vanillin. It is not necessary to extinguish the soda, the acid contained in the curd is enough.
Stir all ingredients with a whisk. The mass will begin to increase in volume.
Pour flour into the curd mixture and knead the dough.
It turns out to be quite sticky, but do not rush to additionally clog it with flour, otherwise the balls will turn out to be dense.
Sprinkle the work surface with flour. Divide the dough into four parts. Roll each of them into a sausage. Cut into about 20 grams of washers.
Roll balls from each piece.
Heat vegetable oil in a saucepan over medium heat. There should be enough of it so that the balls do not come into contact with the bottom of the dish.
Once the oil is hot enough, reduce heat. Lay out some of the semi-finished products. Please note that the balls increase in volume by 2-3 times, so there should be enough space.
By the way, these sweet koloboks spin well themselves, spin in oil and brown evenly. Even if you put the workpieces of the wrong shape, they do it themselves perfectly. It turned out to be a very “smart” dessert 🙂
As soon as the curd balls are sufficiently browned, remove them from the butter with a slotted spoon and place them on paper towels to get rid of excess fat.
The curd balls are ready.
Since I cooked them on the eve of Christmas, I put them on a Christmas tree-shaped dish - a pyramid. Sprinkle the dessert with icing sugar on top.
Careful, they are still hot, let cool slightly.
What are these airy curd balls inside, and what a thin ruddy crust! Call everyone to the table. Time to drink tea!
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