Syrniki

Ingredients

Instructions

1. 1

   If the cottage cheese is wet, press it through a sieve or squeeze it gently in a clean towel so the batter is thick rather than loose. In a bowl, mix the cottage cheese, egg, sugar, vanilla, and salt until mostly smooth, then stir in the flour just until combined. Do not overmix; a slightly nubbly texture gives authentic syrniki character.

2. 2

   Dust a board or plate with the shaping flour. Divide the mixture into 6 equal portions and shape them with floured hands into thick discs about 1.5 to 2 cm high. Coat them lightly in the flour so the exterior stays dry and fries evenly.

3. 3

   Heat a frying pan over medium to medium-low heat. Add the butter and oil. When the foam from the butter subsides, add the syrniki. Fry for 3 to 4 minutes on the first side until deep golden; the heat should be gentle enough that they color steadily without burning.

4. 4

   Turn the syrniki carefully and fry for another 3 to 4 minutes until golden and cooked through. They should feel lightly springy and hold their shape; if they brown too fast, lower the heat. For very thick syrniki, cover the pan for the final 1 to 2 minutes to help the centers set.

5. 5

   Transfer to plates and serve hot with sour cream and berry jam alongside or spooned over the top.

Nutrition per serving

Notes

• •Well-drained tvorog gives the best texture; if using standard cottage cheese, drain it thoroughly to avoid a wet batter.
• •A light flour coating helps create the classic thin crust while keeping the inside tender.
• •Serve with fresh berries, honey, or a little extra sugar if you like.

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