I suggest making a little variety and cooking cheesecakes with poppy seeds. They turn out soft, airy and with a light nutty taste. The additive does not affect the consistency of the curd mass. It is easy to work with, it holds its shape perfectly and is fried.
Ingredients
- Cottage cheese - 450 g
- Mac - 2 art.l.
- Chicken eggs - 2 pieces
- Sugar - 120 g
- Flour - 120 g
- Vegetable oil (for frying) – 60 ml
- Vanillin - on the tip of the knife
- Water (boiling water) – 200 ml
Step-by-step cooking recipe
Rinse the poppy, pour boiling water and put it aside for 10 minutes.
Flip the poppy into a colander and leave to drain.
Wipe the cottage cheese through a sieve.
Add eggs, 60 g flour, vanilla, sugar and prepared poppy seeds. Stir with a fork so that there are no lumps.
Form the cheesecakes and roll them on all sides in the remaining flour.
Fry in oil until golden brown on both sides.
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