Quick CardSyrniki
4.5 syrniki · about 370 g
Syrniki
- 225 gfarmer's cheese (tvorog)
- ½egg
- 30 mlsemolina
- 39 mlall-purpose flour, for the dough
- 39 mlsugar
- 2.5 mlvanilla extract
- 1 mlsalt
- 79 mlall-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
- 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.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
