About the Recipe
Allergens: contains wheat and dairy
450g drained cottage cheese
80 ml(⅓ cup) olive oil
50g caster sugar
100g (⅔ cup) plain (all-purpose) flour, plus extra flour for dusting and rolling
½ tsp baking powder
1 tsp vanilla extract
icing sugar, to dust
blackcurrant or other fruit jam and crème fraîche (optional), to serve
Place the cheese, eggs, 1½ tbsp oil, sugar, flour, baking powder and vanilla in a bowl. Using an electric mixer, beat until well combined (no longer than 2-3 minutes). The mixture will be very sticky.
Heat 2½ tbsp oil in a frying pan over medium heat. Meanwhile, dust a clean work surface with the extra flour. Using a ladle, scoop batter directly onto the floured surface, then roll to coat and flatten with your palm to form a patty. Repeat the process with the remaining batter to make about 14 patties.
Before frying, make sure the oil is very hot by sprinkling a bit of flour into it; if it sizzles, it’s hot enough. Cook the fritters in batches, for 1–2 minutes or until golden, then turn over and cook for a further 1–2 minutes or until golden and slightly puffed. The flour coating will make the outside slightly crispy while the mostly cheese filling will taste light and delicious.
Dust the fritters with icing sugar and serve with your favourite jam. For a truly Russian experience, enjoy with a bit of smetana (crème fraîche).