Syrniki: Index Card

Syrniki

4.5 syrniki · about 370 g · 4 × 6 in

225 g farmer's cheese (tvorog)

½ egg

30 ml semolina

39 ml all-purpose flour, for the dough

39 ml sugar

2.5 ml vanilla extract

1 ml salt

79 ml all-purpose flour, for coating

sour cream, to serve, to taste

jam, honey or fresh berries, to serve, to taste

clarified butter or neutral oil, for frying, to taste

forklet.co/r/UnZ7u9O5?scale=0.5 · v1

Heat the oven to 180 °C.
In a medium bowl, mix 225 g farmer's cheese (tvorog), ½ eggs, 30 ml semolina, 39 ml all-purpose flour, for the dough, 39 ml sugar, 2.5 ml vanilla extract and 1 ml salt with a spatula. 3 min
Scoop the dough into even balls. With wet hands, press each into a patty about 1.2 cm (½ in) thick.
Put 79 ml all-purpose flour, for coating in a shallow dish and dredge each patty lightly on both sides.
Heat a little clarified butter or neutral oil, for frying in a non-stick skillet over medium heat and fry the syrniki in batches, about 2 min a side.
Move them to a baking sheet and bake about 7 min to cook the centres through. 180 °C
Serve warm with sour cream, to serve and jam, honey or fresh berries, to serve. Makes 4.5.

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