In a bowl, I combine cottage cheese, flour, eggs, sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine), sugar, and salt, mixing everything together.
I roll out the mixture into a layer about one centimeter thick and cut it into even strips, each measuring 10 cm long and 2 cm wide.
I coat the strips in flour and shape them into sticks, then fry them in a generous amount of oil.
Before serving, I sprinkle the sticks with powdered sugar. For 500 grams of cottage cheese, use one egg, one tablespoon of sugar, four tablespoons of flour, two tablespoons of sour cream, and a pinch of salt.