Curd balls

A new recipe for a simple and delicious dessert dish. Cooking fluffy, delicate and fragrant curd balls deep-fried in oil. These ruddy koloboks are especially good when warm, and if you sprinkle them with powdered sugar and serve with a glass of milk or a cup of tea, homemade ones will be delighted!

The recipe for curd balls includes simple and affordable products that, it seems to me, the hostesses always have in stock. I used wheat flour of the highest grade, but the first one will do too (in this case, the amount of flour may differ from the specified one). You can also choose cottage cheese of the fat content that you like best.

Ingredients

• Cottage cheese (250 grams)
• Wheat flour (250 grams)
• Sugar (100 grams)
• Chicken eggs (2 pieces)
• Baking soda (0.5 teaspoon)
• Salt (1 pinch)
• Vegetable oil (400 milliliters)

Directions

1. To prepare deep-fried curd balls, we need the following products: wheat flour (I have the highest grade, but the first or a mixture of them is also suitable), cottage cheese of any fat content (I use 5%), medium-sized chicken eggs (45-50 grams each), granulated sugar, baking soda and a little salt to balance the flavor. In addition, for frying, we take refined vegetable oil - in my case, sunflower oil.
2. First, sift 250 grams of wheat flour into a separate bowl, which we mix in advance with half a teaspoon of baking soda and a pinch of fine salt.
3. Then, in another bowl (in which you will knead the dough), combine a couple of chicken eggs and 100 grams of granulated sugar. If you wish, you can make the future curd balls more flavorful by adding a pinch of vanillin at this stage or replacing 1 tablespoon of granulated sugar with vanilla sugar. I did not add, as I sprinkled the finished balls with vanilla powder (I just chopped a tablespoon of homemade vanilla sugar in a coffee grinder).
4. Beat the eggs with sugar with a mixer or whisk until the mass turns white, increases in volume, and the sweet crystals completely dissolve. After that, add 250 grams of cottage cheese to the mixture. The amount of wheat flour depends on its consistency - the drier the cottage cheese, the less flour you need.
5. Beat everything well again so that the cottage cheese combines with the egg mass as best as possible. It happens that cottage cheese with large grains, then it is advisable to wipe it through a sieve in advance, otherwise in the finished balls these grains will become tough and will be felt.
6. Add the dry mixture from step 2 and mix everything quickly.
7. In literally a minute, all the products will combine and you will get a soft, tender and practically non-sticky dough. If the dough is very sticky to your hands, add a little more flour (this depends on its moisture content and the consistency of the cottage cheese).
8. Let the dough lie down for 5 minutes, and in the meantime, prepare everything for frying the blanks. To do this, it is best to choose a deep and narrow enough container to reduce the consumption of oil for deep fat to a minimum. Pour odorless vegetable oil into a saucepan or stewpan, heat it well. There should be enough oil so that future curd donuts do not lie on the bottom of the dish, but float freely in it.
9. While the oil is heating, divide the dough into small pieces of the same size and roll each into a ball - no larger than a walnut in size. If you love everything perfect, weigh the pieces of dough - I have almost all 18 grams. Since the dough is a little sticky, you can slightly moisten your hands with water when molding.
10. The oil has warmed up - ideally it is considered that it is best to reach 160 degrees, but I heat a little less. To be honest, I'm not particularly strong in the intricacies of deep-fried food, but I can say one thing for sure. If the oil is not heated enough, the flour preparations will absorb too much of it, and when overheated, the crust of the balls will burn, and the crumb will remain moist inside (not a fact, of course, but quite possible). We put several blanks in hot oil (so that they float freely and do not come into contact with each other) and fry over medium heat.
11. The curd balls instantly swell and round. Do not leave the stove - the process is fast and requires your constant presence. By the way, there is no need to turn them over - the koloboks themselves rotate freely in the oil, blushing evenly from all sides. But this only happens if you do not regret the oil.
12. Remove the finished curd balls from the butter with a slotted spoon and transfer to a flat dish. I advise you to cover the dishes with paper towels, which will absorb the excess oil.
13. Similarly, deep-fat the rest of the blanks - in total I got 40 pieces.
14. If desired, sprinkle the curd balls with powdered sugar and serve at home.