In a large bowl, combine 3 eggs and 1/2 cup sugar using an electric mixer. Mix until the eggs are foamy.

Add 1 tbsp rum, 1 lb farmers cheese, and 1/4 cup sour cream. Mix just until all the ingredients are well incorporated.

In a separate bowl combine 2 tsp baking powder, 1/2 tsp salt, and 2 1/4 cup flour. Note: if you’re using cottage cheese adjust the amount of flour to 3 1/4 cup instead of 2 1/4 cup.

Sift the dry mixture into the egg mixture and mix with an electric beater until well incorporated.

Fill a heavy bottomed pot or Dutch oven pot with high heat oil so there’s about an inch of oil covering the bottom of the pot. Bring it to medium low heat.

Dip a cookie scoop into a cup of water then scoop out mounds of the ponchik batter. Dipping the cookie scoop with water helps the dough slip out easier.

Grease your hands with a tiny bit of oil and and shape each dough mound into a ball. The oil will help prevent the tacky dough from sticking to your hands.

Place each ponchik into the hot oil and fry both sides until golden brown.

Serve warm with powdered sugar.