Cheesecakes in a slow cooker - step by step recipe with photos

Recipe for multicooker Redmond 4502 (Redmond)

Cheesecakes in a slow cooker are prepared very simply and no worse than in a regular frying pan. You can, of course, get by with the traditional method of frying cheesecakes, but still, there are several features that encourage owners of multicookers to cook cheesecakes using this technique.

Firstly, the consumption of vegetable oil for frying cottage cheese pancakes in a multicooker is minimal. Which makes this dish even healthier, especially for children.

Secondly, when we go, for example, to a dacha or a camp site, a multicooker and the dishes in it are simply irreplaceable. It is an excellent replacement for a small electric stove. And at the dacha, I often want cheesecakes, because the neighbors constantly offer fresh homemade cottage cheese.

And, of course, you don’t have to worry about the cheesecakes getting burnt during the cooking process.

Regarding the preparation of cheesecakes in a slow cooker, they are cooked in the baking , which makes them more tender, unlike fried products. This mode requires a minimum amount of oil for cooking, whereas in a frying pan many times more is consumed.

So, we prepare cheesecakes in a slow cooker.

Ingredients:

cottage cheese – 200 grams;
egg – 1 pc.;
sugar – 2-2.5 tbsp. spoons;
vanilla sugar – 1 sachet;
flour – 2 tbsp. spoons + for forming cheesecakes;
vegetable oil.

How to cook:

Grind the cottage cheese in a bowl with sugar into fine crumbs.

Add one chicken egg to the cottage cheese.

For a pleasant aroma and taste, add a bag of vanilla sugar. The finished cheesecakes will be very tasty with his participation. Thoroughly mix the cottage cheese with all the ingredients.

All that remains is to add flour to the curd mass. To do this, sift it through a sieve and mix.

Place the finished mixture in a tablespoon with flour and roll it there, forming a beautiful flat cake.

Pour some vegetable oil into the multicooker bowl. Carefully place the prepared curd cakes into it, separated from each other. Set the baking and cooking time to 20 minutes . Close the lid and cook for 8-10 minutes.

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Then open and turn the cheesecakes over to the other side. Cook for another 8 minutes. Remove the finished cheesecakes from the slow cooker and serve them with sour cream or sweet sauce. From the specified amount of ingredients you get 6-8 cheesecakes. They can be cooked in one batch, making thick flatbreads, or divided into two batches.

I think you won’t find the cooking process lengthy. And you will really like the ready-made cheesecakes in the slow cooker. It is convenient to turn them over with a special plastic spatula. You can serve cheesecakes garnished with berries or fruits.

It will also be delicious served with berry sauce made from strawberries, raspberries, currants or other delicious gifts of nature. Well, if your imagination does not allow you to prepare the sauce, then the simplest and most successful addition has always been and will be sour cream.

Recipe "Original"

You've definitely never tried such deliciousness before! Surprise your household by frying cheesecakes with banana filling. The technology for their preparation is simple.

Compound:

2 pcs. chicken eggs;
200 g bananas;
30 g butter;
2 g baking powder;
50 g granulated sugar;
0.6 kg of cottage cheese with a minimum percentage of fat content;
100 g of premium wheat flour.

Preparation:

Let's start preparing cottage cheese pancakes in a slow cooker by preparing the dough.
Grind the cottage cheese or beat it with a blender.
Break the chicken eggs into a separate bowl.
Combine them with granulated sugar and beat well until a mass of homogeneous consistency is obtained.
In a separate bowl, sift the flour and mix it with baking powder.
Combine all ingredients in one bowl and mix. Make sure that the dough is homogeneous and without lumps.
Divide the resulting mass into two parts. From each we form a flat cake.
Peel the bananas and, without cutting them, place them inside the flatbread.
We form sausages with banana filling. Place in the refrigerator for 40 minutes.
Once cooled, cut the curd sausages into pieces.
In the “Frying” program mode, fry the cheesecakes evenly in refined sunflower seed oil until an amber crust appears.

Polotsk cheesecakes in a slow cooker

Ingredients

400 g cottage cheese
150 g flour
100 g raisins
100 g sugar
1 egg
vegetable oil
For filling:
500 g sour cream
50 g poppy seeds
100 g sugar
50 g butter

Preparation

Step 1 Prepare the slow cooker and ingredients.

Step 2 Pour boiling water over the raisins and leave for 10 minutes. Rub the cottage cheese through a sieve and mix with sugar, raisins, flour and egg. Knead into a homogeneous dough.

Step 3 Roll the dough into a sausage and cut into circles. With wet hands, shape them into flat cakes. Place on a floured tray and place in the freezer.

Step 4 Prepare the filling. Turn on the My recipe plus mode (multi-cook), set the temperature to 140 °C. Place poppy seeds in a multicooker bowl with a small amount of water and bring to a boil, cook for 5 minutes. Place on a linen towel and wring out.

Step 5 Grind poppy seeds with sugar in a bowl, add butter and sour cream. Mix well and leave in a warm place.

Step 6 Increase the temperature to 160 °С, heat the vegetable oil in the bowl in the same mode and fry the cheesecakes for 2.5 minutes. from each side. Serve with prepared poppy seed filling.

Step 7 Bon appetit!

Cheese pancakes in the multicooker Polaris PMC 0512 AD

We all know that cottage cheese is very beneficial for the body. This product should be consumed daily by both adults and children.

Cottage cheese contains large amounts of calcium and phosphorus, which are necessary to strengthen bones.

Cottage cheese also improves metabolism, the functioning of the nervous system, and helps with excess weight, kidney disease, liver disease, and hypertension.

One of the most popular cottage cheese desserts for many are cheesecakes. Cheesecakes can be prepared both in the classic form (cottage cheese, flour, eggs) and using fillers (raisins, apples, pears, carrots, dried apricots and others).

Recipe:

Classic cheesecake recipe:

Cottage cheese – 500 g,
Eggs – 2 pcs.
Sugar – 4 tbsp. l.,
Vanilla - on the tip of a knife,
Flour – 4 tbsp.

Take cottage cheese, add eggs, sugar, vanillin. Mix thoroughly, add flour and mix again until smooth.

Next, turn on the multicooker to the Cake function. Grease the saucepan with oil (in order to reduce the calorie content of the dish, I did not pour oil into the saucepan, but greased the bottom with a silicone brush, after dipping it in the oil).

While the multicooker is heating up (2-3 minutes), we take the cheesecakes with a spoon and roll them in flour.

Place cheesecakes in a flowered shape into a preheated slow cooker, about 6 pcs at a time.

Close the lid and bake for 15 minutes on one side and 15 minutes on the other.

Bon appetit!

Cheese pancakes with dried apricots “Quick” (multi-pressure cooker Polaris 0305)

Ingredients

For 8-9 pcs.:

Cottage cheese 5% 300 g Eggs 2 pcs. Flour 3 tbsp. l Sugar 2 tbsp. l Vanilla sugar 1 tsp. Dried apricots 8 pcs. Grows. oil 1 tsp.

Cooking method

The simpler the dish, the more interesting, in my opinion, it is to experiment with it...
I haven’t fried cheesecakes in a frying pan for a long time. And a lot of oil is wasted, and sometimes they burn. Now I make it in an AG, in a VVK grill, in a waffle iron, in a double boiler. Both the taste and appearance of all these cheesecakes are very different!
I wanted to try cooking this dish in a pressure cooker. It would just take longer to fry on the “Roast” program. And much more oil would have to be added.
I came up with a new algorithm. She embodied it.
It turned out delicious, fast, almost dietary!
I recommend you try it!
Preparation.
Rinse dried apricots and add hot water. Let it steam a little. Drain the water, dry the dried apricots, cut into small pieces.
Place cottage cheese (I used whole grain), sugar, eggs, vanilla sugar in a bowl. Grind everything with a wooden spoon. Add flour. (If the cottage cheese is dry, the amount of flour can be reduced.)
Mix all ingredients, add dried apricots.
Make 8-9 cheesecakes. (The size is at your discretion. The main thing is that everyone can fit in.)
Preparation.
1. Pour vegetable oil into the pressure cooker pan and spread it over the bottom with a silicone brush.
2. Turn on the “ROAST” program for 10 minutes, pressure – 3.
As soon as the pan heats up and the “P” indicator appears, add the cheesecakes. Fry on one side for 4 minutes.
3. Disable the program. Turn the cheesecakes over.
4. Turn on manual mode: “COOKING TIME” - 3 minutes, pressure - 1.
5. After the signal about readiness, open immediately.
Place the rosy, fluffy cheesecakes on plates.
Serve with sour cream, jam, jelly.

Recipe for cheesecakes with carrots and cumin

Cheesecakes in a slow cooker, the recipes for which most often include sweet additions, acquire a completely unusual taste if they are made using carrots and spices.

What ingredients will you need?

An important feature of preparing such cheesecakes is that you cannot increase the amount of sugar and eggs. An excess of them threatens that the cheesecakes will not hold their shape when molded, and may burn when fried.

The optimal ratio of products is:

cottage cheese – 1 pack;
chicken egg (small) – 1 pc.;
medium carrots – 1 pc.;
water, flour - 2 tbsp. l.;
coriander (peas) – ½ tsp;
cumin – ¼ tsp;
brown sugar - 3 tbsp. l.;
oil.

Step-by-step cooking recipe

It is better to use a mortar to grind spices. It is also possible to use ready-made ground spices, but only freshly ground spices will make the cheesecakes truly fragrant.

Recipe:

First you need to heat the multicooker by activating it for 15 minutes. in the “Baking” mode and pour oil into it.
While the oil is heating, grate the carrots and grind the spices along with sugar in a mortar.
Place carrots and spices in a slow cooker, heat them, stirring gently.
After waiting for the carrots to begin to change color (turn pale), add water to it and cook for another 2 minutes.
Then, using a slotted spoon, remove the carrots from the multicooker, allowing the oil to drain back into the multicooker.
Add all the other ingredients to the bowl with the fried carrots and stir until the carrots are evenly distributed in the bulk.
After this, cheesecakes are formed, rolling them in flour if necessary.
Fry the products on each side for 5 minutes, using the “Frying” mode.

Rules for serving dishes, decoration

Unusual cheesecakes are served with sour cream, melted butter or liquid honey.

Cheesecakes in a slow cooker with syrup

This recipe will make incredibly tasty cheesecakes, and if you pour sour cream on them and serve them with fresh fruit, then in two minutes there will be nothing left from the portion of cheesecakes. To prepare a dish according to this recipe, you will have to stay in the kitchen, but the result will be amazing.

What we make cheesecakes from:

cottage cheese (fat content 2-3%) – 200 g;
granulated sugar – 1 tbsp. l.;
egg – 1 pc.;
butter – 100 gr.;
semolina – 1 tbsp;
vanilla - to taste.

To prepare the syrup:

sugar – 100 g;
water – 100 g;
cognac – 10 g;
raisins – 100 gr.

If, when kneading, you see that the mixture is a bit stiff, you can add a little milk, sour cream or kefir - they will soften the cottage cheese and the mass will become more elastic.

Step-by-step preparation of cheesecakes in a slow cooker:

First we'll make the syrup. During the preparation of the cheesecakes, it will just caramelize and acquire the desired consistency.
Mix sugar with water and add raisins. Turn on the “Baking” mode for 5 minutes and cook the syrup, stirring constantly.
When the mixture is boiled, pour it into a separate container and add cognac.
Now you can make cheesecakes. Pass the cottage cheese through a sieve, mix it with the egg, sugar and semolina. You should get a homogeneous mass.
Lightly dust the table with flour and form a “sausage” right on the table. Cut the mass with a knife into equal pieces. Form each into a cheesecake and fry in pre-heated oil. Cheese pancakes are cooked in the “Baking” mode for 10 minutes.

Place the finished cheesecakes on a plate and pour syrup over them.

Tips and tricks

When preparing cheesecakes, flour can be replaced with semolina.
If you roll cheesecakes in semolina, you will get a wonderful breading, and your dish will have a delicious crispy crust.
To prepare the dough, the cottage cheese must be mashed with a fork; there should be no lumps in the dough.
If you add flour to cheesecakes, do not overdo it, otherwise they will turn out tough.
To make the cheesecakes fluffy and tender, press the cottage cheese through a sieve.
Do not add a lot of sugar to the cheesecakes, otherwise they may burn and will not hold their shape well.
To make the dish fluffy and tender, beat the eggs and sugar separately before adding to the dough.
If you add only the yolks, the cheesecakes will turn out to be a beautiful yellowish color.
If the dish must be dietary, use only proteins.

Cheesecakes are a fairly simple dish. Even the Lviv cheesecake recipe becomes very simple if you cook it in a slow cooker. To do this, you just need to beat all the ingredients well in a blender. You should end up with a curd mass with the consistency of thick sour cream. Pour this mixture into the multicooker bowl and cook in the “Baking” mode for 50 minutes. Pour over the glaze and the Lviv cheesecake is ready.

I also recommend you a recipe for cheesecakes in the oven. And any child will like this chic version of cheesecakes with banana. If you don't have eggs in your refrigerator, it doesn't matter. Make cheesecakes without eggs.

I shared with you wonderful recipes for making cheesecakes in a slow cooker . Enjoy it for your health and please your loved ones with a delicious dish. Write your recipes in the comments. Bon appetit!

Cheesecakes in a slow cooker with nuts and raisins

Cheese pancakes are prepared quickly, but in this short time you can expand the scope of your imagination and enrich a healthy dish with delicious ingredients. We suggest preparing cheesecakes in a slow cooker with nuts and raisins.

What products are needed:

cottage cheese – 1 pack (250 g);
flour - 3 tbsp. l.;
egg – 1 piece;
granulated sugar – 2.5 spoons;
Refined sunflower oil – 2 tbsp. l.;
raisins and walnut kernels – 50 g each.

To ensure you are pleased with the result, pay attention to these recommendations when preparing:

The raisins are pre-soaked in water for 5 minutes and then dried on a napkin. Then the curd mass will not be spoiled by excess liquid, and it will be easier to form cheesecakes.
First, the cottage cheese is ground through a sieve, and then the egg, flour and sugar are added. Raisins and nuts are added last.

Instructions for preparing cheesecakes in a slow cooker:

In a spacious container, mix all the ingredients in this order: cottage cheese, egg, sugar, flour, nuts and raisins.
Turn on the “Baking” mode for 10 minutes and add oil. To prevent the cheesecakes from burning, you need to fry them in well-heated oil.
Place the formed cheesecakes on the bottom of the pan and fry on both sides.

Serve ready-made cheesecakes in a slow cooker with sour cream, jam or condensed milk.

With added bananas

A ripe sweet banana combined with cottage cheese will turn cheesecakes into a full-fledged dessert. In addition to one large fruit, you will need to take: 320 g of cottage cheese, 3 large spoons of flour, a choice egg, 2/3 small. spoons of baking powder, 2 large spoons of sugar, a pinch of salt.

The banana is grated on a grater with the largest meshes.
An egg and baking powder are added to the fruit mixture. The ingredients are salted and sweetened.
Cottage cheese is added to the mixture, which is best passed through a sieve first. In this case, the finished baked goods will turn out much more tender and airy.
All that remains is to add the sifted flour and mix all the ingredients well.
The dish is prepared in the “Frying-vegetables” program. You need to fry the cheesecakes in a small amount of heated oil on both sides for a couple of minutes.

It’s best to combine this delicacy with liquid honey or condensed milk.

Dietary cheesecakes in a slow cooker

It is very easy and quick to prepare dietary cheesecakes in a slow cooker. A dish prepared without eggs and sugar will be very healthy and low in calories.

Main ingredients:

low-fat cottage cheese – 500 grams;
oatmeal – 150 grams;
banana – 2 pieces;
lemon juice – 1 teaspoon;
raisins – 2 tablespoons;
vanilla - to taste;
Sunflower oil – 2 tablespoons.

Cooking sequence:

Peel the bananas. Mash the pulp with a fork or grind in a blender. Place the resulting mass on a plate and sprinkle with lemon juice.

Add cottage cheese, steamed raisins, vanillin and 100 grams of oatmeal crushed into flour to the banana pulp. Mix all ingredients thoroughly.

Make small cheesecakes from the dough and roll in chopped oatmeal. Pour oil into the bowl and turn on the “Baking” program. Place cheesecakes in it and close the lid. Bake for 15 minutes on one side. Then turn the cakes over and bake for another 10 minutes.

Diet cheesecakes are ready! They go great with any fruit puree.

As you can see, cooking cheesecakes in a slow cooker is a pleasure. Thanks to the use of less oil or its complete elimination, the result is a dietary and healthy food that can be fed even to small children.

Cheesecakes with semolina in a slow cooker

Cheese pancakes with semolina are a very tasty dish. Fruits added to the dough add a special taste and aroma.

Main ingredients:

low fat cottage cheese – 250 grams;
egg - 1 piece;
vanilla sugar - to taste;
apple – ½ fruit;
semolina – 1 tablespoon;
walnuts – 25 grams;
sugar – 50 grams;
flour - as much as needed.

Cooking steps:

Place cottage cheese, egg, sugar, vanilla sugar in a bowl and mix thoroughly. Rinse the apple well with water, peel it and grate it on a fine grater. Add grated apple and semolina to the curd mass. Mix all ingredients thoroughly.

Pour the sifted flour into the main mass a little at a time and knead the dough. You need to add enough flour to make the dough soft and tender. It is important not to oversleep. Make small balls from the finished dough.

Pour water into the multicooker bowl. Lightly grease the steaming tray with oil and place the cheesecakes in it.

Turn on the “Steam/Cook” program on the multicooker for 20 minutes. After the specified time, the cheesecakes are ready. Sprinkle the finished dish with ground walnuts.

By the way, for cheesecakes you can use not wheat flour, but some other flour, for example flaxseed or corn. You can diversify the cheesecakes by adding the remains of yesterday’s mashed potatoes from the refrigerator to the cottage cheese.

Recipe for cooking with semolina

The main secret of the special splendor and tenderness of the treat is the use of semolina. It will be enough to take a large spoon. In addition, you need to prepare: a large egg, 220 g of fat cottage cheese, 2 large spoons of flour and the same amount of granulated sugar, a pinch of vanilla sugar.

Mix flour and semolina in a large bowl. The mass is sprinkled with two types of sugar.
A slightly beaten egg is poured into the bulk ingredients, and cottage cheese is also laid out. Using a spoon, mix the products until smooth.
From the resulting mass, cheesecakes are formed, each of which is rolled in flour on all sides.
Fry in hot oil in the “Baking” program.

The dish is served with sweetened sour cream.

Recipe “Curd cheese pancakes in a slow cooker”

You will need:

500 g homemade cottage cheese
1 egg
5 tbsp. flour
1 tsp baking powder
1 tbsp. Sahara
a pinch of salt
vegetable oil for frying cheesecakes

How to cook:

1. Grind cottage cheese with sugar.

2. Beat the egg (you can use a whisk), mix with cottage cheese.

3. Add baking powder and flour. Knead the dough thoroughly - it should be homogeneous and plastic.

4. Sometimes housewives complain that it is difficult to make beautiful cheesecakes. This problem is easily solved - you just need to roll out the dough into a layer (not very thin) and cut out circles of the same size with a glass.

5. Pour 2 tbsp into the multicooker bowl. vegetable oil. Turn on the “Heating” mode.

6. As soon as the oil heats up, put as many cheesecakes into the bowl as will fit and switch the multicooker to the “Frying” mode. Set the time to 30 minutes to begin with (then, if there are a lot of cheesecakes, you can add it).

7. Fry the cheesecakes on both sides, carefully turning them over with a spatula. Readiness criterion – golden brown crust

Place the finished cheesecakes on a plate and serve warm, with sour cream.

Bon appetit!

Recipe 2: cottage cheese pancakes in a slow cooker

Cottage cheese 300 g
Flour 5 tablespoons
Baking powder 1 teaspoon
Egg 1 pc.
Sugar 2 tablespoons or to taste
Vegetable oil 2 tablespoons
Vanillin 1/4 teaspoon

Break an egg into the cottage cheese and add sugar. Mix well with a fork.

Add 3-4 tablespoons of flour, baking powder, vanillin and knead the dough. The dough should be quite thick. The amount of flour greatly depends on the quality of the cottage cheese. For cheesecakes, it is better to use dry cottage cheese, then you will need very little flour. If the cottage cheese is wet and greasy, you will have to add more flour.

Separate a small piece of dough and roll the dough into a ball. Flatten it on both sides. Roll in flour. Make all the cheesecakes this way.

Pour a little vegetable oil into the multicooker bowl. Turn on the “Frying” mode (cooking temperature 145 degrees). Let the oil in the bowl heat up for 1-2 minutes. Place the cheesecakes in the multicooker bowl and fry for 10 minutes with the lid closed.

Carefully turn the cheesecakes over with the white side down and the fried side up and fry for another 10 minutes with the lid closed.

Delicious cheesecakes are ready. Serve them with sour cream.

Steamed cheesecakes in a slow cooker

Steamed cheesecakes in a slow cooker are a fairly simple but very tasty dish. There are many options for making cheesecakes, I offer you mine. One that my sweet-loving kids really love.

Ingredients:

Cottage cheese - 200 grams (9% fat)
Egg – 1 piece
Vanillin - 1 Part (to taste)
Sugar - 1 tbsp. spoon
Flour - 2-3 tbsp. spoons
Vegetable oil - 2-3 tbsp. spoons (for frying)

Number of servings: 5-7

How to cook “Steamed cheesecakes in a slow cooker”

Mix all the products in a cup: cottage cheese, sugar, flour, vanillin, egg. Knead the curd dough and leave it in the refrigerator for 20 minutes. Separate small balls from the cooled dough, roll them in flour and form cheesecakes. This is roughly what you should get for cheesecakes. I first fry them in vegetable oil so that they have a golden, appetizing crust. Now put the cheesecakes in a multicooker cup and sprinkle with sugar. Turn on the “steamer” mode for 5 minutes so that the sugar turns into syrup and saturates the cheesecakes. Our cheesecakes are ready. Bon appetit!

Cheesecakes in a slow cooker, baked with sour cream sauce

We suggest preparing baked cheesecakes with sour cream sauce. It will be high in calories, but very tasty.

250 cottage cheese, preferably homemade or with 9% fat content;
1 egg;
0.5 cups of sugar (1 tablespoon will go into the dough, the rest will go into the filling);
1 cup flour;
1 pinch of vanillin;
300 gr. sour cream 205 fat content;
100 ml liquid cream (10%);
vegetable oil for frying.

Grind the cottage cheese, add sugar, vanillin, raw egg and mix well. Sift the flour. Let's start adding flour little by little, mixing the dough well. As a rule, about half a glass of flour is used, the rest of the flour is used for cutting the dough.

Sprinkle the board with flour, roll out the dough into a sausage, and cut it into pieces. Form the pieces into flat cakes and roll them in flour.

Pour frying oil into the bowl (1-2 tablespoons), turn on the “baking” or “frying” program, let the oil heat up. Place 3-4 cheesecakes, frying on each side for 5 minutes. Place the finished cheesecakes on a plate.

After frying the cheesecakes, wash the bowl well and wipe dry inside and out. Place all the prepared cheesecakes into a bowl. Prepare the filling by mixing sour cream, sugar and cream. Stir until smooth. Pour the cheesecakes into the bowl and place it in the appliance. Turn on the “quenching” mode for 20 minutes. Serve the baked cheesecakes, pouring the thickened sauce over them.

Cheesecakes with apples and cinnamon

You can make cheesecakes with apples, using cinnamon for flavor.

300 gr. cottage cheese;
2 eggs;
1 apple;
2-3 tablespoons of sugar;
1-2 tablespoons flour + flour for shaping;
0.5 teaspoon cinnamon;
vegetable oil for frying.

Place the cottage cheese in a bowl and rub to break up large lumps. Beat in raw eggs, add sugar, mix. Peel the apple from seeds and peel. Cut the apple into small pieces and add them to the curd mass. Sprinkle the cottage cheese with cinnamon and add flour. Don't add a lot of flour; the dough will remain a little sticky.

Wet our hands with water and roll the curd mixture into small balls. Lightly flatten each ball and roll the cake in flour.

Pour oil into the bowl. Turn on the “baking” or “frying” mode. We wait until the oil warms up. We lay out several cheesecakes. Cook with the lid closed for 10 minutes on each side.

Cheesecakes for children in a slow cooker (with photo)

Cheesecakes for children in a slow cooker are prepared simply and easily; you won’t need much time to please your offspring with a tasty and healthy breakfast. This does not mean that the recipe cannot be implemented in a frying pan, of course not, however, if it is more convenient for you to cook in a slow cooker, use it without any doubt. In general, we don’t look for excuses, we move into the kitchen and start creating for the children.

200 g cottage cheese;
1 egg;
1/3 cup sugar;
1/3 tsp. salt;
1/2 tsp. ssdy;
vanillin;
about 1/2 cup whole wheat flour;
whole grain flour or semolina for breading;
vegetable oil for frying.

Place cottage cheese (dry, not sour, well squeezed, fresh) into a bowl.

Break the egg, add sugar (if desired, the amount can be slightly reduced or increased), salt, soda, vanillin.

Stir - no special homogeneity is needed, just combine the components.

Add flour.

Stir - the dough should be lumpy, not liquid, but not hard. The amount of flour is indicated very approximately - a lot depends on the cottage cheese (its fat content, moisture, “old age”) and the flour itself (grinding, quality, moisture). In addition, do not discount the size of the egg - it also affects the amount of flour added. I gave an approximate amount, then look at your own dough - it should mold into balls (it is possible that it will thoroughly stick to your hands, which can be solved by regularly moisturizing them), but not be hard, “clogged”.

Form balls the size of a walnut.

Roll them in breading and flatten them slightly.

Place in a multicooker bowl, heated with a small amount of vegetable oil on the “Frying” program.

Fry on one side for about 2 minutes (pay attention to the features of your multicooker!), then turn over and fry for about the same amount on the other side. Bon appetit!