Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with ricotta, too.
The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
If you want your doughnuts to have a smoother surface, press the cheese through a sieve before adding to the mixture.
I made this with the ricotta since that is what I had at home. They were a hit. I had to make another batch since it went that fast. The recipe is fast and easy. - 11 Feb 2018 (Review from Allrecipes US | Canada)