Curd balls with berry dip

Curd balls with berry dip

Category: Dairy and egg dishes

Kitchen: german

Ingredients
tvorg	250 g
Sahara	50-100 gr
flour	150-220 gr
soda	1/4 tsp
eggs	3 pcs
salt to eggs	pinch
vanilla	on the tip of a knife
for dip:
berry (if frozen, defrost and discard to drain excess liquid)	250 g
or jam	3-4 tsp
sugar (if not with jam)	50 g
mascarpone	100 g
Mascarpone can be replaced with thick sour cream	150 g
Deep frying oil
you can have some powdered sugar for sprinkling

Cooking method

• Mix flour and baking soda and sift into a bowl.
• Stir the cottage cheese and 50 g of sugar until smooth.
• Beat the eggs into a foam and gently stir into the curd mass.
• Add flour, knead the dough.
• 
• Dip can be done both with the addition of fresh berries, and with ice cream, as well as from jam.
• The berries need to be grinded with 50 grams of sugar, add mascarpone and spurred (I used a hand blender).
• Heat vegetable oil and use 2 teaspoons to form into balls.
• or roll the dough into a sausage, cut into circles and roll each into a ball.
• Fry in boiling oil until golden brown (about 3 minutes). The balls increase 1.5-2 times.
• The balls can be served lightly sprinkled with icing sugar or with a berry dip.

Note

The amount of flour will depend on your taste preferences ...
I made these balls 3 days in a row. On the first day, I put in flour according to the recipe - 220 gr. The dough turned out to be quite elastic and after frying the balls looked more like donuts inside. I liked the first option more. On the second day, I reduced the amount of flour to 180 grams, because my husband asked to make the balls more like cheesecakes, with a more pronounced taste of cottage cheese. And on the third day, until 150, my husband liked these more than anyone. But for me, this cooking option became more complicated, because the dough was quite sticky. Therefore, I sifted flour on the table and then rolled it a little to make a sausage and dipped each chopped circle of dough into flour before rolling and immediately threw it into butter.

Dip is a thick sauce, but differs from the usual one in that it is not poured with it on the main course, but on the contrary - the products are dipped in it.

On the first day I did the dip with mascarpone, on the second I replaced it with Adyghe cheese (we didn’t feel the difference), and on the third day I made it with sour cream and we liked this option the most.

I also changed the berry. The first time I did it with frozen strawberries and blueberries, then I replaced it with jam... All options are good.

[Anya]

Anya, I prepared similar ones for the competition, I liked it very much, it’s a pity they did it without DIP, thanks for the interesting option with DIP

yes, I also wanted to do the competition - there was not enough time ... but here I did it for the guests - they also dumbfounded in admiration, only a dip and trickle down my mustache