It is an extremely easy-to-cook and delicious dish to tea. As opposed to dough donut, cottage cheese one boasts more tender and soft flavor. The cottage cheese donuts can be either stuffed or not.
Ingredients
Tvorog (Cottage cheese) 350 g
Flour 8 tbsp
Sugar 5 tbsp
Egg 3 pieces
Soda 0.5 tsp
Table vinegar 0.5 tbsp
Vegetable oil 700 ml
Powdered sugar 2 tbsp
Stages of cooking
1
Grind the cottage cheese with egg, stir through the flour. Add the sugar and knead dough with a spoon until fully combined. The dough should be elastic and viscous.
2
Combine the soda with vinegar, then add to the dough and stir it up well.
3
Shape the thick dough tube and then cut it into pieces. Shape the balls of the same size with wet hands.
4
Heat the vegetable oil, but don’t bring to the boil because you could possible burn the donuts. Put the first donuts into the big amount of vegetable oil. The donuts should sizzle once dipped into oil.
5
Fry the donuts for 4 minutes from each side, turning over with a fork. The donuts should be fried separately.
6
After 8 mins, pull the donuts out with sieve or perforated spoon, and put the next donuts. If the donuts are turned golden too quickly, then reduce the heat therefore the donuts will be cooked through.
7
Put the finished donuts onto the paper napkin to get rid of vegetable oil’s excesses.
8
Place the cottage cheese donuts onto the serving dish, dust with powdered sugar. Serve with sour cream, condensed milk or jam.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It's impossible to imagine authentic Ukrainian cuisine without homemade sausage. This is an absolutely natural and unique product.
Meat (often pork, sometimes beef) and salo (pork fat) are used in order to cook homemade sausage. Pig's gut is stuffed with meat and salo, boiled, and then fried on pan or baked in oven
Homemade sausage is traditional U
It is one of the well-loved entrée of Ukrainian families. The paste can be made with chicken, beef or pork liver, but the most light is the chicken pâté.
As far back as Kievan Rus epoch, the people managed to prove the radish’s medicinal properties and therefore invented lots of mouth-watering and beneficial recipes with radish.
