Russia / Breakfast
UniTools
Syrniki
Curd cheese fritters with as much curd as possible and exactly enough flour to keep them together.
Ingredients
ServingsOriginal: Serves 4
- Curd cheese, 5-9% fat, dry, drained500 g
- Egg1
- Plain flour, plus a little for your hands3 tbsp
- Sugar1 tbsp
- Vanilla sugar1 tsp
- Salt1 pinch
- Butter for frying30 g
- Sour cream and jamto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Push the curd through a sieve or blitz it. Grainy curd makes grainy syrniki; this step is not optional.
Work in the egg, sugar, vanilla and salt, then the flour. The mixture stays sticky; that is correct.
With wet or lightly floured hands shape discs about a centimetre and a half thick. Thicker and the middle stays raw, thinner and they dry out.
Fry over medium heat with a lid on, three or four minutes a side. The lid matters more than the butter: it steams the middle through.
