Cheesecakes with semolina and cottage cheese fried in a frying pan

Delicious and healthy dessert, just like in childhood! I really like cheesecakes for breakfast with condensed milk or sour cream. Due to the high content of cottage cheese, they are quite useful. This is just the option when it is both tasty and healthy. And cooked in semolina, they are also very tender. Try it!

Julia M.

Recipe author

Cheesecakes with semolina and cottage cheese fried in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

200

Eggs

Sugar

Semolina

Flour (for collapsing)

100

Baking soda

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 12 g

Fats 22 % 12 g

Carbohydrates 56 % 30 g

276 kcal

GI: 0 / 27 / 73

Step-by-step cooking

Cooking time: 30 min

Step 1:
Break an egg into a bowl for making cheesecakes and add cottage cheese. I use regular, store-bought cottage cheese in a pack. There are no large grains in it, so the dishes from it are very tender. If you take homemade cottage cheese, then it must be passed through a sieve or crushed with an immersion blender so that it becomes more homogeneous.
Step 2:
Add a little sugar to the curd mass. You can adjust the sweetness to your liking.
Step 3:
Then add soda and semolina. Mix the whole mass well. The dough for cheesecakes will become quite dense.
Step 4:
In a small plate, pour a little flour for crumbling. Pour cold water into the mug. With a wet spoon, take a little cottage cheese dough and spread it in flour. Then roll in flour with your hands and form cheesecakes.
Step 5:
Pour a little vegetable oil into a hot frying pan and put the cheesecakes. Fry them for 2-3 minutes on one side.
Step 6:
Then another 2-3 minutes on the other side.
Step 7:
Put the finished cheesecakes on paper towels to remove excess oil from them. Prepare sour cream, jam or condensed milk for the cheesecakes. Have a nice treat!

For the preparation of cheesecakes, do not use very wet, wet cottage cheese. If there is only one, then it must be suspended in gauze and let the excess liquid drain for half an hour. But the fat content of cottage cheese is absolutely not important. They will turn out, absolutely, from anyone. Here it depends solely on personal preferences.
In cheesecakes, for a variety of taste, you can add raisins, nuts or chopped dried fruits.
By the way, formed cheesecakes can be frozen. For example, prepare a serving of 2 or 3 times more. Form the cheesecakes and freeze them by spreading them out on a cutting board. Put frozen cheesecakes in a bag and store in the freezer. And if necessary, put them in a frying pan and cook them over low heat.
This way you can save time on cooking them on other days.