Fried Cottage Cheese Doughnut Balls
Soft cottage cheese gives these small fried dough balls a tender center under a golden crust.
Soft cottage cheese gives these small fried dough balls a tender center under a golden crust. Drain the cheese well and use just enough flour for a dough you can handle; adding too much makes the balls heavy. Fry in small batches so the oil temperature stays steady. Split the first one to check its center before draining the rest. Blend or mash drained cottage cheese with egg, sugar, vanilla sugar and salt; fold in flour and baking powder to form soft dough. With floured hands, shape tablespoon-size portions into about 24 small balls. Heat deep oil to 170°C (340°F) in a heavy pan, leaving ample space below the rim.
Recipe card
Fried Cottage Cheese Doughnut Balls
Equipment: Mixing bowls, scale, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Mix
Blend or mash drained cottage cheese with egg, sugar, vanilla sugar and salt; fold in flour and baking powder to form soft dough.
Shape
With floured hands, shape tablespoon-size portions into about 24 small balls.
Oil
Heat deep oil to 170°C (340°F) in a heavy pan, leaving ample space below the rim.
Fry
Fry in small batches for 4 to 6 minutes, turning, until uniformly golden; cut one open to confirm the center is fully cooked.
Drain
Lift onto paper towels and dust with icing sugar after excess oil drains.
How to tell when it is ready
Lift onto paper towels and dust with icing sugar after excess oil drains.
Tips
- Blend or mash drained cottage cheese with egg, sugar, vanilla sugar and salt.
- With floured hands, shape tablespoon-size portions into about 24 small balls.
- Heat deep oil to 170°C (340°F) in a heavy pan, leaving ample space below the rim.
- Fry in small batches for 4 to 6 minutes, turning, until uniformly golden.
Troubleshooting
- If dough sticks, drain cheese and dust hands lightly.
- If balls darken outside but remain raw, lower oil heat and shape smaller.
Substitutions
- Use well-drained ricotta instead of cottage cheese, adding flour only as needed.
- Use neutral sunflower oil for frying.
Variations
- Add a little lemon zest to dough.
- Serve plain without sugar dusting.
Serving suggestions
- Dust with icing sugar.
- Serve with berry sauce.
- Offer with hot tea.
- Add plain yogurt on the side.
Make ahead
Prepare the measured ingredients in advance. Best eaten on the day made; refrigerate leftovers up to 2 days and reheat until hot.
Storage
Best eaten on the day made; refrigerate leftovers up to 2 days and reheat until hot.
Food safety
Control hot frying oil and cook egg-and-cheese dough fully through.
Frequently asked questions
How do I know fried cottage cheese doughnut balls is ready?
Lift onto paper towels and dust with icing sugar after excess oil drains.
How should I store fried cottage cheese doughnut balls?
Best eaten on the day made; refrigerate leftovers up to 2 days and reheat until hot.
Dust with icing sugar. Best eaten on the day made; refrigerate leftovers up to 2 days and reheat until hot.
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