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Soft Russian cottage cheese fritters, fried until golden outside and creamy inside. Serve them warm with sour cream and a little jam.
Mash the 500 g tvorog with the egg, sugar, vanilla and the salt until fairly smooth. Stir in the flour and semolina, and the 50 g raisins if you like, to make a soft dough.
With floured hands, roll the dough into small balls of about 60 g, then flatten each one into a round patty about 2 cm thick.
Fry the patties in the vegetable oil over medium heat for about 3 to 4 minutes each side, until deep golden and heated through.
Let them rest for 1 minute, then serve warm with a spoon of the sour cream.
