500 g cottage cheese
30 g wheat flour
15 g semolina
1 package vanilla sugar (8 g)
Pinch of salt
Vegetable oil for frying
Syrniki is a traditional, homey, delicious easy, but sometimes effortful dish.
Let’s together find out how to make the perfect syrniki.
You won’t be surprised if I tell you that the key here is cottage cheese. It is indeed, but there are a few other things you should know to effortlessly end up with the perfect syrniki. See my article on The Theory of the Perfect Syrniki.
I was looking for the perfect recipe for quite a long time, but then I suddenly came to realize that there is no perfect recipe but there are rules for making syrniki perfect. Following these rules (which are described and explained in Theory of the Perfect Syrniki) I developed my own formula which I am sharing here with you in this recipe. You could start with it and then adjust it to your taste.
Good luck and may your breakfasts be delicious!
Today's visits: 1.
Mix the cottage cheese and yolk together, using a fork (see the information on how to choose and prepare cottage cheese here).
Add the vanilla sugar, flour, salt and semolina. Mix with a fork until well combined. The batter should be quite dry. If it’s wet, it means that the cottage cheese isn’t dry enough end you will need to add more flour.
Cover and let stand at room temperature for 15-20 min.
Shape into 1 cm thick cakes.
Heat a pan, add 3-5 mm layer of oil. Once the oil is hot place the syrniki into the pan 1-2 cm apart from each other. Cover with a lid and cook until golden brown. Flip and cook uncovered until golden brown.
Transfer to a plate lined with kitchen paper to get rid of any excess oil.
How to serve:
Serve topped with honey, sour cream, preserved and other kinds of toppings.
How to keep:
Best eaten straight away, but is some are left, keep them in a closed contained for up to 2 days. Warm up before serving.