Fritters on cottage cheese

Fritters on cottage cheese

Cottage cheese is considered one of the most useful products. It contains a large amount of easily digestible body protein, it contains a lot of calcium and other valuable elements. It is especially needed for children during their growth, pregnant women and the elderly. If adults are happy to eat cottage cheese in its pure form, then the babies can't say that. Most boys and girls prefer sweets, and dairy products seem to them tasteless. It is possible to feed the younger members of the family with cottage cheese if you make some dessert out of it. Considering that the basic beneficial properties of fermented milk products during heat treatment are preserved, it is a good idea to fry pancakes with cottage cheese for breakfast or tea. These products can be not only sweet, but also eateries, they will appeal to all eaters, regardless of their age.

Cooking Features

Cooking pancakes on cottage cheese can not be called a difficult process, especially since they are usually made from unleavened dough. However, to obtain the best result, the hostess needs to know and take into account several important points.

  • Under the guise of cottage cheese in the shops often implement the curd product, prepared using products of plant origin. After heat treatment, it can become tasteless. It also has significantly less beneficial properties than natural cottage cheese made from cow's milk. When choosing a curd, always pay attention to its composition and shelf life. An even better idea would be to make cottage cheese yourself from milk or kefir, but even here the quality of the products can play an important role.
  • The quality of the flour will also affect the taste of the finished pancakes. The second-rate product will give them a gray tint and a specific flavor. All this will make pancakes tasteless and unappetizing, the products will be wasted in vain.
  • Any flour must be sifted before combining with other products. The main purpose of this manipulation is not to rid the product of small litter and insect larvae, although this is important. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, it is easier to combine it with other components, preventing the formation of lumps. Baking from dough, mixed with such flour, is obtained air.
  • The dough on the pancakes is made thick, similar in texture to the village sour cream. Only then will the products come out quite tender and lush.
  • There is another important requirement for the dough pancakes: it should not contain floury and cottage cheese lumps. To do this, it is not always good enough to knead, sometimes you need to first pass the curd through a sieve. This manipulation will never be superfluous.
  • If you want the pancakes to be fluffy, do not use cold foods to make dough.
  • Filling can be added to cottage cheese dough for fritters. She can serve fresh or dried fruit, fresh greens. The amount of sugar is adjusted according to your taste, but it is never put too much, otherwise the pancakes will brown a lot before they bake inside and start to burn.
  • In order to fry pancakes, heat the butter in a cast-iron pan, then spread the dough into it with a spoon, making a short distance between the future pancakes. When it becomes clear that the products are browned on the edges, they are turned over and fried for a couple of minutes on the other side. Instead of cast iron, you can use a frying pan with high-quality non-stick coating and a thick bottom.

Serve cottage cheese pancakes with sour cream, condensed milk, or some sauce. It can be sweet or savory. The choice depends on what recipe you made your own pancakes.

Fritters on cottage cheese and kefir

Composition:

  • kefir - 0, 5 l;
  • cottage cheese - 0, 25 kg;
  • salt - 5 g;
  • sugar - 60 g;
  • chicken egg - 2 pcs .;
  • baking powder for dough - 10 g;
  • wheat flour - 0, 3-0, 35 kg;
  • vanillin - 1 g;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Curd the curd through a sieve.
  • Break eggs into a bowl. Add sugar, salt and vanilla to them. Whisk with a whisk.
  • Combine the curd with the egg mass, mix the products thoroughly.
  • Add kefir, mix. Do not forget to put it in their refrigerator in advance or slightly warm in a water bath.
  • Sift flour. Separate 300 g and mix with baking powder.
  • Mix the flour mixed with the baking powder in a bowl with a liquid base. Mix the products thoroughly, trying to prevent the formation of lumps. For better effect, you can mix the dough with a mixer with a special nozzle.
  • If the dough is thinner, add a little more flour and mix the products thoroughly again.
  • Preheat pan, pour oil into it. Spoon into the pan a few servings of dough, do not forget to leave an interval between them. To prevent the dough from sticking to the spoon, dip it into the water.
  • Cover the pan with the dough lid. Fry the pancakes until they are lightly browned on one side. Flip, browse the other side.

Similarly, you need to fry the pancakes from the remaining dough, after which you can invite the household to the table.

Cottage cheese pancakes with milk

Composition:

  • cottage cheese - 0, 25 kg;
  • milk - 0, 25 l;
  • salt - a pinch;
  • sugar - 50 g;
  • vanilla sugar - 10 g;
  • chicken egg - 1 pc .;
  • salt - a pinch;
  • wheat flour - 0, 2 kg;
  • baking powder for dough - 5 g;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Pass the cottage cheese through a sieve, pour half a glass of milk to it, mix well.
  • In the bowl, break the egg, add the usual and vanilla sugar and salt to it. Beat with a mixer or whisk.
  • Combine the curd mass with the egg, mix thoroughly.
  • Mix sifted flour with baking powder. Pour it into a container with an egg-curd mass. Stir.
  • When pouring milk, bring the dough to the desired consistency.
  • Heat the butter in a pan, put the dough into it, fry the pancakes.

Pancakes according to this recipe are tender, almost not sour at all. They like those who do not like pancakes and kefir pancakes.

Savory pancakes made from cottage cheese with zucchini

Composition:

  • cottage cheese - 0, 2 kg;
  • zucchini - 0.5 kg;
  • wheat flour - 150 g;
  • garlic - 3 cloves;
  • hard cheese - 50 g;
  • salt - 5 g;
  • soda, quenched with vinegar - 5 g;
  • chicken egg - 2 pcs .;
  • pepper - to taste;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Zucchini grind grated with large holes. Salt, leave for 15 minutes. Drain excess juice.
  • Pass the garlic through the press.
  • Curd cheese through a sieve.
  • Break eggs into a bowl, put cottage cheese and garlic to them, mix.
  • Add finely grated cheese, mix again.
  • Put zucchini in a bowl with curd cheese, mix the mass.
  • Add sifted flour, stir.
  • Add the vinegar-baked soda and stir the dough again.
  • Fry the pancakes in a hot and greased skillet without covering it.

Kabachkovo-cottage cheese pancakes are nourishing and fragrant, they will surely please all members of your family.

Cottage cheese can be used to make pancakes. The dough on it turns thick, it is easy to form products from it with a spoon. To taste the curd pancakes can be sweet and snack. They are happy to eat, not only adults but also children.

Comments (0)
Search