Try the russian version
It is known as сырник.
1. Separate the yolk from the rest of the eggs. Mix the "outer" mix - flour, etc with the yolk only. This makes it nice and sticky while runny enough to envelop the cheese.
2. Instead of trying to fry the cheese whole mix feta cheese, cottage cheese and the remainder of the eggs (without the yolks). This makes the inside set nearly instantaneously when thrown into the deep frier so it never runs out. Some places also add sugar to the feta+cottage cheese mix. This is a matter of taste and if you are doing a post-pub super-cholesterol hit you may want to skip on that.
Rest is same as in the Czech version. By the way there is also a Ukrainian, Belorussian and several Russian versions :)
Anyone after that telling me that slavs differ signficantly culturally from country to country can go and discuss should try discussing with a Bulgarian and Serb is the traditional Balkan slavic cheesecake Banitsa or Gibanitsa).