Instructions:
- Make the batter
- In a bowl, mix cottage cheese (or ricotta) with eggs, sugar, vanilla, and lemon zest until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients into a soft, sticky dough.
- Heat oil
- Pour about 2–3 inches of oil into a deep pan or pot.
- Heat to 340–350°F (170–175°C) — not too hot, or they’ll brown before cooking inside.
- Shape & fry
- Using a spoon or small cookie scoop, drop spoonfuls of dough into hot oil.
- Fry in batches, turning gently, until golden brown and puffed (about 3–4 minutes).
- Drain & dust
- Remove with a slotted spoon, place on paper towels to drain.
- Generously dust with powdered sugar.
- Serve
- Best enjoyed warm, plain, or with a side of fruity jam. 🍑🍓
✨ Tips & Variations:
- If using ricotta, make sure to drain it very well so the dough isn’t too wet.
- For extra fluff, some recipes add a spoon of sour cream to the batter.
- These are best eaten fresh, right after frying — they don’t store well.
Would you like me to also give you the recipe for Túrógombóc (sweet cottage cheese dumplings) so you can try both Hungarian cottage cheese desserts? 🇭🇺