These golden, raisin-studded fritters are every Russian child’s favourite treat. They’re a decadent but light breakfast, a special treat for mornings when you don’t have anywhere else to be. The batter is airy, and the trick is getting these patties to form without overloading them with flour. I made this version gluten-free and lactose-free, but you can go all the way and use regular ricotta or cottage cheese, and regular flour. They’ll be even lighter. Leave the cheese to drain overnight in a colander lined with cheesecloth in the fridge, or give it at least a couple of hours and a good squeeze through a cheesecloth if you’re short on time.