Cheesecakes with semolina without flour

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry cheesecakes from cottage cheese and semolina without flour in a frying pan? Prepare the necessary ingredients according to the list. Use cottage cheese for cheesecakes of any fat content at your discretion. Read about how to choose cottage cheese for dough in a separate article, link at the end of the recipe. If the cottage cheese is grainy and dry, then punch it with a blender or rub it through a sieve.

2. STEP 2

   

   Place the cottage cheese in a deep bowl, beat the eggs into the cottage cheese. Add sugar and a pinch of salt and vanilla. Vanillin can be replaced with vanilla sugar. Read how to do this correctly in a separate article at the link after the recipe. The amount of sugar can be increased or decreased to taste. In addition to these ingredients, you can add dried fruits, fruits or berries.

3. STEP 3

   

   Beat the ingredients with a blender or mixer until you obtain a homogeneous curd mass. The mass should turn out liquid. If it has a rather thick consistency, then you should add a couple of tablespoons of sour cream and mix so that the semolina can swell well in this mixture, otherwise the cheesecakes will turn out hard and dry.

4. STEP 4

   

   Pour semolina into the resulting mixture and mix well so that no dry grain remains. Leave the curd dough for 20 minutes at room temperature for the semolina to swell. After the specified time, the dough should become thick. Read more about the intricacies of choosing semolina in a separate article, the link is at the end of the recipe.

5. STEP 5

   

   Place semolina on a clean work surface or plate. With your hands moistened in cold water, form cheesecakes from the curd mass in the form of small flat cakes or pucks. Roll each piece in semolina on all sides.

6. STEP 6

   

   Heat oil in a frying pan. For information on how to choose a frying pan and oil for frying, read the articles linked at the end of the recipe. Place the pieces in a frying pan and fry over medium heat on both sides until slightly browned. Then reduce the heat to low, cover the pan with a lid and fry the cheesecakes for 10 minutes. Remove the cheesecakes from the pan onto a paper towel to drain excess oil. Bon appetit!

Comments on the recipe

Alisa

25.12.2023

4.5

Cheesecakes with semolina can be baked in the oven rather than cooked in a frying pan.

Testomania

25.12.2023

4.7

To make cheesecakes with semolina without flour, I had fairly wet cottage cheese, so I didn’t add sour cream to the dough. After blending the necessary products with a blender, a homogeneous, tender mass was obtained (in the first photo), I added semolina, mixed well and left to swell. The result was not a thick dough, which I scooped up with a spoon and dipped into flour for breading (I don’t like using semolina for breading), where a very soft and tender cheesecake was formed. Such cheesecakes had to be immediately placed in a heated frying pan and fried in a sufficient amount of oil. I didn’t cover the pan with a lid, because under the lid very soft cheesecakes could steam and fall apart. I simply molded them flatter and fried them well on both sides. After cooling, the cheesecakes became denser. The taste is different from the usual ones cooked with flour. And in structure they are more stable and homogeneous. In addition, they are sweetish and have a pleasant vanilla aroma. The recipe is good, I will use it. I advise everyone to pay attention to the moisture content of the cottage cheese that you use - with drier cottage cheese, like the author’s in the photo, it will be much easier to work with. Thanks for the recipe!