Syrniki

Nutrition · per serving

Steps

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.

   250 g full-fat cottage cheese or tvorog, well drained1 medium egg25 g caster sugar5 ml vanilla extract1 g fine salt45 g plain flour
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.

   20 g plain flour
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.

   15 g unsalted butter10 ml neutral oil
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.

   60 g sour cream40 g berry jam

Origin & History

Syrniki are a classic East Slavic breakfast and tea-time dish made from fresh farmer's cheese, especially popular in Russia, Ukraine, and Belarus. Despite the name relating historically to cheese, the dish is defined by its tender curd-based interior rather than a pancake-like batter. They have long been a homestyle way to turn simple dairy staples into a comforting, filling meal.