Syrniki

Name: Syrniki
Total time: 35 min
Yield: 4
Cuisine: Ukrainian
Ingredients: 500 g Dry curd cheese (tvorog / quark); 1 Egg; 60 g Plain flour; 40 g Caster sugar; 1 tsp Vanilla sugar or vanilla extract; 1/4 tsp Salt; 60 g Raisins; 3 tbsp Extra flour for shaping; 50 g Butter for frying; 200 g Smetana and jam to serve

Thick little pancakes of fresh curd cheese held together with barely any flour, fried in butter until the outside crusts and the middle stays soft as cheesecake.

Источник

Автор рецепта Ukrainian home kitchens · 🏺 Традиционное · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.

Ukrainian · curd pancakes — An ownerless traditional dish, so no cook is credited. The cited article confirms the fried quark-pancake form and that the dish belongs to Ukrainian, Belarusian and Russian cuisine alike. Quantities and the do-not-add-flour instruction are this book's own.

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The Cooking Foodie AllasYummyFood Russian food

⏱ 35 мин🍽 4 порций🔥 380 ккал🇺🇦 Украина

ХаляльВегетарианскоеБез орехов

Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Press the curd through a sieve so there are no lumps at all.
Mix in the egg, sugar, vanilla, salt, raisins and the 60 g flour. Stop as soon as it comes together.
💡 The mixture will feel too soft to shape. It is meant to. Adding flour until it feels right is exactly the mistake.
Dust a board with the extra flour. Roll the mixture into a log, cut 12 pieces and pat each into a puck 2 cm thick.
Melt the butter in a pan over medium-LOW heat and lay them in with space between.
Fry 4 minutes a side. They should be deep gold and set — turned early they collapse.
💡 Medium-low, not medium-high. Hot butter browns the outside in ninety seconds and leaves cold raw curd in the middle.
Serve hot with cold smetana and a spoon of sour cherry or apricot jam.

💡 Советы

Syrniki are eaten across Ukraine, Belarus and Russia. The name comes from syr, the word for cheese in all three.
Ricotta will not work — it is too wet and too mild. Look for tvorog, quark or a dry farmer's cheese.
They reheat badly. Make what you will eat, and eat them within ten minutes of the pan.