Curd balls

Curd balls

Thursday, May 11, 2017

The newest recipe for a simple and delicious dessert dish. We prepare shaggy, tender and fragrant curd balls, deep-fried in oil. These ruddy buns are especially good warm, and if you sprinkle them with sweet powder and serve them with a glass of milk or a cup of tea, your family will be in ecstasy!

The recipe for cottage cheese balls includes ordinary and affordable products, which, it seems to me, housewives always have in stock. I used the highest grade wheat flour, but the first grade will do (in this case, the amount of flour may differ from that indicated). You can also choose the cottage cheese of the fat content that you like best.

To make cottage cheese balls (one might even say that these are small round donuts), you will need quite a lot of oil, since we will be deep-frying them. Use any kind of vegetable oil without fragrance - I prefer refined sunflower oil. In total, the indicated amount of ingredients yields 40 fried balls, slightly larger than a ping-pong ball.

Ingredients:

Making a dish step by step:

To make deep-fried curd balls, we will need the following products: wheat flour (I use the highest grade, but first grade or a mixture of both will do), cottage cheese of any fat content (I use 5%), medium-sized chicken eggs (45-50 grams each) , sweet sand, baking soda and a little salt to balance the taste. In addition, for frying we will take refined vegetable oil - in my case, sunflower oil.

First, sift 250 grams of wheat flour into a separate bowl, which we mix in advance with half a teaspoon of baking soda and a pinch of small salt.

Then, in another bowl (in which you will knead the dough), combine a couple of chicken eggs and 100 grams of sweet sand. If you wish, you can create the most fragrant future cottage cheese balls by adding a pinch of vanillin at this step or replacing 1 tablespoon of granulated sugar with vanilla sugar. I didn’t add any because I sprinkled the finished balls with vanilla powder (I just crushed a tablespoon of homemade vanilla sugar in a coffee grinder).

Beat the eggs and sugar with a mixer or a whisk until the mixture turns white, increases in volume, and the sweet crystals are completely dissolved. After this, add 250 grams of cottage cheese to the mixture. The amount of wheat flour depends on its mixture - the drier the cottage cheese, the less flour is needed.

Beat everything well again so that the cottage cheese merges with the egg mass as best as possible. It happens that cottage cheese has large grains, then it is better to rub it through a sieve in advance, otherwise in the finished balls these grains will become hard and will be felt.

Add the dry mixture from step 2 and mix everything quickly.

In almost a minute, all the products will combine and you will get a soft, tender and virtually non-sticky dough. If the dough is very sticky to your hands, add a little more flour (this depends on its moisture content and the mixture of cottage cheese).

Let the dough rest for 5 minutes, and in the meantime prepare everything for frying the dough. For this, it is best to choose some kind of deep and rather narrow dish, so that the consumption of oil for deep frying is reduced to a minimum. Pour unflavoured vegetable oil into a saucepan or saucepan and heat it well. There must be enough oil so that future cottage cheese donuts do not lie on the bottom of the dish, but float freely in it.

While the oil is heating up, divide the dough into small pieces of similar size and roll each into a ball - no larger than a walnut. If you like everything perfect, weigh the pieces of dough - I actually have everything at 18 grams. Since the dough is slightly sticky, you can lightly moisten your hands with water when shaping.

The oil has warmed up - according to the standard, it is considered ideal to reach 160 degrees, but I heat it up a little less. To be honest, I’m not particularly good at the intricacies of deep-fried food, but I can literally say one thing. If the oil is not heated up enough, the flour mixture will absorb a lot of it, and if it overheats, the crust of the balls will glow, and the crumb inside will remain raw (not a fact, of course, but it could be true). Place several pieces in hot oil (so that they float freely and do not touch each other) and fry over medium heat.

The curd balls instantly inflate and round. Don't leave the stove - the process happens quickly and requires your constant presence. By the way, there is no need to twist them - the koloboks themselves rotate freely in the oil, turning moderately brown on all sides. But this only happens if you don't skimp on the butter.

Remove the finished curd balls from the oil with a slotted spoon and transfer to a flat dish. I advise you to line the dishes with cardboard napkins, which will absorb excess oil.

We deep-fry other preparations in the same way - I got 40 pieces in total.

If desired, sprinkle the curd balls with sweet powder and serve to your family. Natasha, thank you very much for this delicious order - I hope that the recipe will be needed and the result will be as expected positive. Cook for your health, friends, and bon appetit!

Curd balls: recipe with photos step by step, like in a restaurant

Curd balls are often served as dessert on restaurant menus. Ruddy buns attract not only children, but also adults. They are served with warm milk, tea or coffee. Cottage cheese balls are easy to make at home. By following a regular recipe step by step with a photo, you can simply get the same dish as in a restaurant.

Ingredients

• 250 g cottage cheese;
• 250 g of premium flour;
• 100 g sugar;
• 2 testicles;
• 0.5 tsp soda;
• a pinch of salt;
• 400 ml vegetable oil.

Recipe for making a dish at home

Ruddy curd balls

Fragrant and very tender deep-fried donuts are suitable for a home celebration. Regardless of the method of preparation, the dish comes out light. The given quantity of components yields 40 balls.

1. Add soda and salt to the flour. We sift carefully.
2. Beat the eggs and sugar separately until the mixture turns white. Carefully add cottage cheese in small portions. If the fermented milk product is grainy, it must first be rubbed through a sieve.
3. Continuing to beat, add flour. It’s better to add a few tablespoons at a time – this way the product won’t be sprayed all over the kitchen.
4. Mix until you get a single mass. She must be soft, affectionate, but not stick to your hands. You can add more flour as needed.
5. Pour oil into a deep saucepan and let it heat to 160 degrees. We form uniform balls from the dough and fry them in small portions.
6. Remove with a slotted spoon onto paper towels. Transfer to a serving platter and dust with powder if desired.

We recommend:

Helpful Tips:

For production, it is better to use oil of the best quality - this will eliminate the possibility that the product will acquire a nasty taste. Sweet yogurt and jam can be served as an addition to the balls. While kneading the dough, vanillin is added to give the finished product a special smell.

Curd balls

My mother made these balls for me when I was a child. Many years have passed, but I can’t remember their taste. I did it myself not too long ago. It’s like I was transported back to my childhood for a moment! And I advise you to try these delicious curd balls.

Ingredients for "Curd Balls":

• Cottage cheese – 250 g
• Chicken egg - 1 piece
• Sugar - 2 tbsp. l.
• Vanilla sugar (to taste)
• Baking soda - 0.5 tsp.
• Vinegar - 1 tsp.
• Wheat flour / Flour - 2 cups.
• Salt (pinch)
• Vegetable oil (for frying)

Nutritional and energy value:

Recipe for “Curd Balls”:

Beat the egg with sugar and salt, add vanilla sugar to taste.
I love the combination of curd flavor with lemon, so I added crushed lemon zest.

Add cottage cheese, slaked soda and mix.
Add flour evenly until a homogeneous dough is obtained. I had cottage cheese with dried apricots, that’s why small pieces of dried apricots are visible in the photo. You may need less than 2 cups of flour. The dough should not be watery and not very thick. If it is liquid, it will be difficult to form balls, and if it is very thick, it will be difficult to bake the balls.

Roll the dough into balls (slightly smaller than the size of a walnut). It’s easier to do this if you grease your hands with vegetable oil from time to time.

Fry the balls in vegetable oil in a deep saucepan. It is better to fry over low heat (but the oil must be very hot). If the fire is high, they will quickly turn brown, but the inside will still be damp. You should also take into account that the balls grow during baking, so they need to be placed in oil in such a way that there is room for growth in size.

Place the fried balls on a paper towel to absorb excess fat.

Ready-made curd balls can be sprinkled with sweet powder.

Serve with jam and sour cream.

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December 22, 2008 Oksy # (recipe creator)

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Delicious curd balls just like in childhood

Ruddy curd balls with sweet powder. Almost everyone will remember the taste of cottage cheese donuts, familiar from their youth. To make such balls, you need to take the most ordinary cottage cheese of any fat content. Grainy and soft cottage cheese will not work. For contrast, you can add lemon zest to the dough.

Making cottage cheese balls is very simple, so that the balls are perfectly baked, they need to be cooked over low heat. You can serve curd balls with sour cream, jam or honey. The creators of the website “Frolic Recipes” have prepared an extraordinary selection of recipes for making curd balls.

Curd balls traditional recipe

Ingredients:

• Cottage cheese - 250 gr.
• Wheat flour - 250 gr.
• Sugar - 100 gr.
• Chicken eggs - 2 pcs.
• Baking soda - 0.5 tsp.
• Table salt - 1 pinch
• Vegetable oil - 400 ml.

Manufacturing method:

1. To make deep-fried curd balls, we will need the following products: wheat flour (I use the highest grade, but first grade or a mixture of both will do), cottage cheese of any fat content (I use 5%), medium-sized chicken eggs (45–50 grams each) , sweet sand, baking soda and a little salt to balance the taste. In addition, for frying we will take refined vegetable oil - in my case, sunflower oil.
2. First, sift 250 grams of wheat flour into a separate bowl, which we mix in advance with half a teaspoon of baking soda and a pinch of small salt.
   Then, in another bowl (in which you will knead the dough), combine a couple of chicken eggs and 100 grams of sweet sand. If you wish, you can create the most fragrant future cottage cheese balls by adding a pinch of vanillin at this step or replacing 1 tablespoon of granulated sugar with vanilla sugar.
3. Beat the eggs and sugar with a mixer or a whisk until the mixture turns white, increases in volume, and the sweet crystals are completely dissolved. After this, add 250 grams of cottage cheese to the mixture. The amount of wheat flour depends on its mixture - the drier the cottage cheese, the less flour is needed.
4. Beat everything well again so that the cottage cheese merges with the egg mass as best as possible. It happens that cottage cheese has large grains, then it is better to rub it through a sieve in advance, otherwise in the finished balls these grains will become hard and will be felt.
5. Add the dry mixture from step 2 and mix everything quickly. In almost a minute, all the products will combine and you will get a soft, tender and virtually non-sticky dough. If the dough is very sticky to your hands, add a little more flour (this depends on its moisture content and the mixture of cottage cheese).
6. Let the dough rest for 5 minutes, and in the meantime prepare everything for frying the dough. For this, it is best to choose some kind of deep and rather narrow dish, so that the consumption of oil for deep frying is reduced to a minimum. Pour unflavoured vegetable oil into a saucepan or saucepan and heat it well. There must be enough oil so that future cottage cheese donuts do not lie on the bottom of the dish, but float freely in it.
7. While the oil is heating up, divide the dough into small pieces of similar size and roll each into a ball - no larger than a walnut. If you like everything perfect, weigh the pieces of dough - I actually have everything at 18 grams. Since the dough is slightly sticky, you can lightly moisten your hands with water when shaping.
8. The oil has warmed up - according to the standard, it is considered ideal to reach 160 degrees, but I heat it up a little less. To be honest, I’m not particularly good at the intricacies of deep-fried food, but I can literally say one thing. If the oil is not heated up enough, the flour mixture will absorb a lot of it, and if it overheats, the crust of the balls will glow, and the crumb inside will remain raw (not a fact, of course, but it could be true). Place several pieces in hot oil (so that they float freely and do not touch each other) and fry over medium heat.
9. The curd balls instantly inflate and round. Don't leave the stove - the process happens quickly and requires your constant presence. By the way, there is no need to twist them - the koloboks themselves rotate freely in the oil, turning moderately brown on all sides. But this only happens if you don't skimp on the butter.
10. Remove the finished curd balls from the oil with a slotted spoon and transfer to a flat dish.
    I advise you to line the dishes with cardboard napkins, which will absorb excess oil. We deep-fry other preparations in the same way - I got 40 pieces in total. If desired, sprinkle the curd balls with sweet powder and serve to your family.

Curd balls

Ingredients:

• cottage cheese - 350 gr.
• eggs - 2 pcs.
• flour - 2 cups
• salt a pinch
• sugar - 1/2 cup
• soda - 1/2 teaspoon
• vinegar - 1 teaspoon
• vanillin - 1/2 sachet
• vegetable oil for frying
• sweet powder

Manufacturing method:

1. Mash the cottage cheese with sugar with a fork. Add the eggs and mix everything thoroughly.
2. Add slaked soda, vinegar, salt and vanillin. Add flour evenly until the dough is not very thick and not very watery.
3. Use your hands lubricated with a small amount of vegetable oil to form the balls.
4. We form balls the size of a walnut.
5. Heat up a huge amount of vegetable oil in a deep saucepan. (balls should be covered with oil) Leave some space; they will increase by 1.5 - 2 times. Bon appetit!

Curd balls fried in oil

Ingredients:

• Cottage cheese - 700 gr.
• Chicken eggs - 3 pieces
• Wheat flour - 1 cup
• Sugar - 3 tablespoons
• Sunflower oil – 700 ml
• Sweet powder - 4 tablespoons

Manufacturing method:

1. Mix cottage cheese, eggs, flour, sugar. Make small balls from the dough.
2. Pour sunflower oil into a ladle and wait until it boils.
3. Place the balls into the bubbling oil.
4. Wait until the balls are covered with a golden brown crust and remove.
5. Dip the balls into sugar or sweet powder.

Curd balls without frying

Ingredients:

• Cottage cheese – 400 G
• Garlic – 2 cloves
• Dill – 1 bunch
• Parsley - 1 bunch
• Salt - - To taste

Manufacturing method:

1. Prepare all the necessary ingredients. Squeeze the garlic through a press and add to the cottage cheese, add salt there.
2. Cut the parsley and dill as finely as possible and add to the cottage cheese. Mix everything well into a homogeneous mass.
3. Form small balls from the curd mass. The diameter of the balls should be no more than 2.5–3 cm so that they can be eaten at one time.
4. Curd balls with herbs and garlic are ready. Serve it to the festive table, laying it out in a mound - it will turn out very beautifully.

Deep-fried curd balls

Ingredients:

• Cottage cheese - 250 gr.
• Chicken egg - 2 pcs.
• Flour - 1 tbsp.
• Soda - 1 tsp.
• Salt (to taste) - 2 gr.
• Sweet sand - 1 tbsp.
• Vegetable oil - 100 ml.

Manufacturing method:

1. Beat the egg with sugar and salt, add soda, flour and cottage cheese. Knead the dough.
2. With wet hands, form small balls.
3. Heat the oil in a deep fryer to 190 degrees.
4. Place the curd balls in the oil and fry until golden brown.
5. Savory, fluffy, appetizing curd donuts are a beautiful idea for both an ordinary breakfast and a formal table. You can also add vanilla or cinnamon to the dough.