Drain your cottage cheese well by using a fine mesh sieve or cheesecloth to remove excess moisture. Once drained, mash it with a fork or whip in a food processor until smooth and lump-free
In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
In a separate bowl, combine the mashed cottage cheese, sour cream, egg yolks, vodka, and vanilla extract. Stir until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add more flour, one tablespoon at a time.
Lightly flour a clean surface and roll out the dough to about ½-inch (1 cm) thickness. Use a round cutter (about 3 inches in diameter) to cut circles, then use a smaller cutter (or bottle cap) to cut out the center to form rings.
In a deep pan or pot, heat oil to 350°F (175°C). To test if it’s ready, drop a small piece of dough in; it should sizzle and rise to the top quickly.
Carefully drop a few Oponki into the hot oil, frying for 1–2 minutes per side until golden brown and puffed up. Avoid overcrowding the pan.
Remove with a slotted spoon and place on a wire rack to drain excess oil
While still warm, dust generously with powdered sugar.
Notes
Drain and mash the cottage cheese - drain it thoroughly using a fine-mesh sieve or cheesecloth. Mash it with a fork or blend briefly to create a smooth consistency.Don’t overwork the dough - mix until just combined. Over-kneading can make the dough tough instead of soft and airy.Keep the oil at the right temperature - for the best texture, heat your oil to 350°F (175°C) and maintain that temperature. Fry in batches - overcrowding the pot lowers the oil temperature and leads to uneven cooking.