Vegetarian cottage cheese pancakes without eggs. Cottage cheese pancakes with semolina and sesame seeds. How to make cottage cheese pancakes with semolina

Vegetarian cheesecakes without eggs. I am sure that everyone wants to prepare a healthy, tasty, and rich in protein and carbohydrates dish for breakfast. At the same time, you don’t want to spend a lot of time on all the preparations. I would like to present to your attention a vegetarian dish that meets these requirements

Recipe: Vegetarian cheesecakes without eggs

Compound:

Curd mass 200 g
Flour 20 g (1 heaped tablespoon)
Sugar 20 g (1 heaped tablespoon)
Vegetable oil 20 ml (1 heaped tablespoon)

Cooking time:

10 minutes

Step 1 Preparing the dough

For this recipe we will need curd mass or small, tender cottage cheese of any fat content. Since we have dense cottage cheese, the cheesecakes will turn out dense, the consistency will resemble processed cheese

Mix the curd mass, flour and sugar. Replace the dough. You will get a homogeneous mass that sticks to your hands, but holds its shape.

Step 2 Finish cooking

With wet hands, form cheesecakes no more than 1 cm thick. Any other size does not matter.

Heat oil in a frying pan. There should be enough oil so that the cheesecakes do not stick to the pan. Fry the cheesecakes for 2-3 minutes on each side until golden brown.

Place the cheesecakes on a paper napkin to remove excess oil. Let cool and you can serve

Based on numerous requests :)
The dish is not dietary, not lenten and not vegan.

But cheesecakes are one of those rare dishes, besides buckwheat porridge, that I love and know how to cook.
Every dish has a secret, I’ll tell you right away about the cheesecake - the cottage cheese should ONLY be homemade and fresh. No options. From the store you have, this is how I cook - nothing will work.
You can get homemade cottage cheese at the market on the weekend before lunch. It should be soft and fatty and not sour. And don't crumble.
My ideal cheesecake should be soft, airy inside and crusty on the outside.
I have tried many options - with the addition of vanillin and with raisins, with candied fruits, with semolina and in the oven - but I always return to the simplest classics. Nothing extra.

I don’t know how to photograph food, but it’s really tasty. The more tender the cheesecake, the more clumsy it looks. I don’t really like well-packed smooth cheesecakes with semolina and lots of flour.

What we need:
Flour 400 gr
Sugar 200 gr
Cottage cheese 2 kg
(proportions for our standard dinner with seven eaters:)

Vegetable oil deodorized for frying
Sour cream and jam optional.

1. Take cottage cheese. Place in a basin or large bowl. Ideally, it should warm up to room temperature - this makes it easier to sculpt.

2. Pour flour and sugar into it. That's all. And mix thoroughly for a very long time. No eggs needed. Fat homemade cottage cheese sticks together perfectly just like that. The main thing is not to overdo it with flour, because the cheesecakes will become hard.

3. Pour a little flour onto a plate, dip your hands in the flour and make cheesecakes, which are also lightly rolled in flour on the plate.

4. I have a Favorite Frying Pan for Cheesecakes - it is old, Soviet with a thick bottom. But in general, I can fry cheesecakes in any frying pan, it doesn’t matter. Also, I don’t have a single option in which oil is better to put cheesecakes in - in already fairly warmed up or in just poured. What I always do is turn up the heat when I first start grilling. And, when the first hint of a golden crust appears, I turn the heat less, almost minimal. There should be enough oil in the pan, but not too much.

5. Turning cheesecakes is a crucial moment. If there is not enough flour, there is a risk that the cheesecakes will stick to the bottom. This doesn’t bother me much; I then peel off the stuck crusts with a fork before the next load. For turning, I use a fork rather than a spatula. As soon as the cheesecake has a golden crust, it’s easy to turn it over.

6. Fry until golden brown. From this amount of products I get about 4 pans of 10 cheesecakes each.

7. Serve hot with cold sour cream and raspberry or cherry jam.

8. A special word about sour cream - the best, of course, is rural, so that “a spoon can stand in it.”

Which was carefully decorated with the symbol of the coming new year - the Fire Rooster! Today you can try to prepare another classic home cooking dish - cottage cheese pancakes with sour cream, the dough of which will be kneaded without eggs. This is the key point of the recipe: cheesecakes without eggs, as a rule, are more airy, fluffy, have a silky, soft texture, but at the same time the outside is easily fried until golden brown, slightly crispy.

If you want to add a little extra to the cheesecakes, then you can mix into the dough a small amount of orange or lemon zest (1 tsp is enough), dried apricots, raisins, chocolate chips - it’s better to have one of your choice, since cottage cheese pastries have a completely self-sufficient taste .

Cheesecakes can be baked in the oven, it will take about 20-30 minutes. Or fry in oil (ghee or vegetable) in a frying pan; cheesecakes are fried faster than baked, but here time will be spent turning the curd dough over so that there is even frying. The choice is yours.

Ingredients:

cottage cheese – 400 gr;
sugar – 3-4 tbsp. l. (taste);
vanillin - a pinch;
sour cream or thick kefir - 2-3 tbsp. l.;
flour - 1 tbsp. (approximately);
soda – 0.5 tsp.

Mash the cottage cheese thoroughly with a fork: break up all large lumps.

Add sugar and vanillin, crush everything together with a fork and you can taste it, you may want to sweeten it more.

Add sour cream (or kefir).

Pour flour through a sieve (or sift it in advance), add soda to all ingredients.

Mix the dough with a spoon, it will turn out thick, not homogeneous due to the cottage cheese.

Form cheesecakes. First, we roll the buns, and then flatten them on both sides to make flat, round cheesecakes. You can roll in flour if you know the dough might stick to the pan.

Pour any vegetable oil or butter (you can use melted ghee) into a frying pan, once the oil is hot, lay out the cheesecake balls and fry on both sides until a beautiful, dark brown crust.

These are the ruddy “balls” we got.

You can serve vegetarian cheesecakes with honey, sour cream or your favorite jam.

If you want to bake cheesecakes, then cover a baking sheet or a convenient baking dish with parchment, then spread the cheesecakes and place in a preheated oven at 180C.

When both sides are browned, you can remove the pan from the oven and serve the cheesecakes on the table.

Bon appetit!

There are many interesting desserts in Russian cuisine. Why cook today's popular “cheesecakes” or “eclairs” when you can turn to the origins of Russian cuisine. Less than a century ago, our grandparents had their own cow and chickens in each farmstead. At home there was always a lot of milk, cottage cheese, sour cream, cheese and eggs. There is a variety of dishes on the table with the addition of dairy products. One of them were cheesecakes.

It’s probably no secret to many that there is no cheese in the dish of the same name. So why did they get such a strange name? From history, it is known that cottage cheese was called cheese a long time ago. Accordingly, dishes made from it are cheesy. Note that today, in some regions of Russia, cottage cheese is still called that way. This is how round fried cottage cheese got its name.

Vegetarian cottage cheese pancakes with banana and raisins without eggs

To prepare cheesecakes you will need cottage cheese - 250g. Note that it is better to take dry, crumbly. It's rare to find one like this in a store. You can buy it by weight. Moreover, it will be much more profitable. On average, 1 kg of loose cottage cheese costs the same as 1-2 packs of cottage cheese from the store, 250 g each. In ancient times, cottage cheese was one of the favorite foods. But when exposed to heat, cottage cheese begins to be poorly digested. For better digestion, you need to grind it.
Banana - 1-2 pieces. When choosing, give preference to overripe fruit. The more bananas, the stronger it will be felt.
Lemon. You can use lemon that has been in the refrigerator for a long time. If you want to prevent the banana from browning, add a few drops of lemon juice. An optional ingredient.
Flour - 50g. You can use standard flour, oatmeal or another type. Additionally, you will need a few grams for rolling the cheesecakes before frying. Before use, the flour must be sifted. It will be enriched with oxygen and the dish will turn out more airy.
Raisins - 20g (1 tbsp) The quantity may vary according to desire. The more raisins you add, the sweeter the result.
Sugar - 1 tbsp. Added as desired. Bananas and raisins provide extra sweetness.
Vanillin. It is not necessary to add. Adds flavor and sweetness to cheesecakes.
Vegetable oil. Used for frying cheesecakes.

Bon appetit!

Other cheesecake recipes

Cottage cheese pancakes with semolina without eggs

Even a beginner can repeat this recipe. On average it will take half an hour. The dish will fill the entire apartment with the delicious aroma of cinnamon and vanilla in the morning. Your loved ones will be able to appreciate your efforts.

The amount of ingredients can be increased or decreased, depending on the desire to obtain the final volume.

0.5 kg of cottage cheese.
Sugar – 4 tbsp.
Vanillin - a little bit.
Cinnamon - to taste (optional)
Semolina – 0.5 cups. It can replace the stickiness of eggs.
Flour – for dredging cheesecakes
Vegetable oil - for frying.
Salt - a little

Cooking method:

According to the recipe, the cottage cheese must be ground through a sieve. Mix it with sugar and salt. Just a little salt should be added to enhance the flavor of other ingredients. Mix everything thoroughly with a spoon or mixer. You can grind again for better mixing.

Add semolina, cinnamon and vanilla. The last two ingredients carry only aroma without additional taste. If you are intolerant to them or don’t like them, you don’t have to add them. Mix everything again. The semolina should swell. To do this, leave it in a cool place for 15 minutes. To prevent a crust from forming on top, cover the plate with a towel or lid.

There is no need to pretend that the gloomy gray sky is terribly annoying, and the dirt and dampness are boring to hell. It would be much better and more honest to smile furtively under an orange umbrella and casually splash through the puddles in the direction of home. Exactly.

If tender, fluffy cheesecakes are waiting for you in the kitchen - miniature hot suns in a plate, in rainy weather there is an additional meaning :))

So what's the deal? Let’s fry cheesecakes without eggs with flour or semolina, whichever comes to hand first - this is both good and tasty.

For cheesecakes without eggs we will need:

360 grams of dry cottage cheese;
2 tbsp. flour or semolina;
2 tsp Sahara;
a pinch of salt;
vegetable oil for frying.

Add sugar, salt and 1 (One) tablespoon of flour (semolina) to the cottage cheese. We try to mix all the components well with each other.

If the thought suddenly flashes through your mind, “how little sugar there is, it won’t be sweet,” drive it into your neck and don’t give in. It’s better to then pour syrup, jam, condensed milk, etc. over the finished cheesecakes than to mold them from a mass soggy from excess sugar.

Now roll the resulting curd mass into fairly thick sausages. It sticks a little to your hands, but not fatally.

We cut each sausage into pucks. Ideally - the same size.

Now we use the second spoon of flour or semolina in order to roll our preparations for cheesecakes without eggs in it.

Roll each curd puck, trimming the edges at the same time.

Heat the vegetable oil in a frying pan, lay out the cheesecakes, cover with a lid and fry over low heat on one side until the bottom is browned...

...and on the other hand.

All! You can put the finished cheesecakes on a plate. We have about ten small ones. Cheesecakes without eggs and flour turn out like this...

And cheesecakes cooked with semolina look a little different, but no less impressive and appetizing.

The standard autumn gloom is a thing of the past, and here and now we are practically in summer (+8 on the thermometer; if this is not a November miracle, then what then?), that is, our personal suns are working. They are working. Bon appetit!