Cheesecakes with Semolina (no Eggs)
by Editorial Staff
Delicious, very tender and moderately dense cheesecakes can be prepared without eggs and without adding flour to the “dough”, using only semolina! Flour, of course, is still needed, but exclusively for breading. Great solution and good result!
Ingredients
- Cottage cheese – 500 g
- Semolina – 90 g
- Sugar – 65 g
- Vanillin – on the tip of a knife
- Salt – 1/4 teaspoon
- Wheat flour (for breading) – 70-100 g
- Vegetable oil (for frying) – 4 tbsp
Directions
- Put the cottage cheese in a deep bowl and mash with a fork. Add sugar, salt, vanillin and stir. Add semolina.
- Stir the curd mass well and set aside for 20-25 minutes. The semolina will absorb the moisture of the cottage cheese and swell a little. The curd mass will become denser and the curd cakes will form easily. The moisture content of the curd may vary. If the cottage cheese is very wet, and the mass is too watery, then you can add a little more semolina (about 1-2 tablespoons).
- Put the flour on a flat plate that is easy to roll. Take about 1-2 tablespoon. tablespoons of curd mass, roll into a ball, slightly flatten, forming a small cheesecake, and roll it in flour. In this way, form all the cheesecakes. If desired, each piece can be gently twisted on the flat side of the knife – this will make the cheesecakes smoother and more like “washers”.
- Heat vegetable oil in a frying pan and add prepared cheesecakes. Fry the pancakes over a little over medium heat for about 3-4 minutes on each side, until golden brown.
- Delicate cottage cheese pancakes without eggs are ready. Serve them to the table, supplementing them with sour cream, jam, condensed milk, or simply eat them.
Bon Appetit!
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