Loading...Ingredients
Scale
- 250 g (1 cup plus 1 tbsp) farmer’s cheese
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 tsp lemon zest
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 1/4 c all-purpose flour (plus more for dusting)
- Vegetable oil for frying
- Powdered sugar, to serve
Instructions
- Combine cheese, sugar, eggs, vanilla and zest in a mixing bowl. Then squirt lemon juice into baking soda, let it fizzle for a few seconds, and add to mixture. Stir until fully combined.
- Stir in 1 cup flour – don’t overmix. The mixture should be slightly sticky and soft; if at this point the mixture is too thin, add another 1/4 c flour, or more if necessary to achieve desired consistency.
- Then pour oil into pot or saute pan – the oil should be about 3 inches deep. Place over high heat. Heat oil until it starts to gently ripple – about 10 min.
- While the oil heats up, form the ponchiki. Place about a third of the dough on a generously floured surface. Sprinkle top with more flour and form into a log. Cut the log into 3 or 4 pieces. Shape into golf ball-sized pieces (as you would with meatballs). If dough is too sticky, sprinkle some more flour on it.
- When oil is hot enough, turn heat down to low. Add 3 or 4 ponchiki into the oil at a time – they should sizzle and rise to the top immediately. Cook each batch for about 5 min, turning occasionally to ensure even cooking. The ponchiki will puff up as they cook. Using a slotted spoon or other straining utensil, remove ponchiki from hot oil and drain on paper towels. Repeat with remaining ponchiki.
- Dust with powdered sugar. Serve warm, alongside preserves or strawberry sauce.
