Gluten-free cheesecakes (flour and semolina)

Step-by-step cooking

1. Step 1:

   

   Ingredients that we will need. Well, let's get started! Everything is fast and simple. I rubbed the cottage cheese through a sieve. I have 5% fat content. It is better not to take too fat, it can leak during frying. I washed and dried the raisins. I always use corn starch only. Yolks can be replaced with an egg, but it seems to me that the mass is more stable this way. Sugar can be added to taste.

2. Step 2:

   

   Mixed everything, mixed it well. I added raisins at the very end. The curd mass is ready. Let stand for 10 minutes.

3. Step 3:

   

   Before molding and during it, hands must be lubricated with vegetable oil, since the mass is quite sticky. The surface on which I will spread the cheesecakes is also better sprinkled with starch.

4. Step 4:

   

   From this amount of cottage cheese I got 7 medium cheesecakes.

5. Step 5:

   

   You can also sprinkle starch on top. But you don't have to do that. From the photos, it may seem that much more starch has gone. But no!!! It is very light. In total, it took me 10 g to breading and sprinkling cheesecakes. If the hands are always well oiled, less starch may go away.

6. Step 6:

   

   And form cheesecakes in the shape of a washer.

8. Step 7:

   

   Fry in vegetable oil, over medium heat on each side until golden brown.

9. Step 8:

   

   It is very convenient to flip with a silicone spatula!As you can see, the myrtles keep their shape well and do not flow during frying.

10. Step 9:

    

    And that's it, the cheesecakes are ready!!!

11. Step 10:

    

    Can be served with sour cream, condensed milk, jam, jam, fresh berries. Optional, as you like.

12. Step 11:

    

    If desired, sprinkle with powdered sugar! These are the cheesecakes in the middle. They turn out tender, fragrant, moderately sweet, keep their shape well. delicious both cold and warm. I hope you liked the recipe and it will be useful !!! A wonderful mood for everyone!!!