Quick CardSyrniki
18 syrniki · about 1.5 kg
Syrniki
- 905 gfarmer's cheese (tvorog)
- 2egg
- 120 mlsemolina
- 160 mlall-purpose flour, for the dough
- 160 mlsugar
- 10 mlvanilla extract
- 5 mlsalt
- 315 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 905 g farmer's cheese (tvorog), 2 eggs, 120 ml semolina, 160 ml all-purpose flour, for the dough, 160 ml sugar, 10 ml vanilla extract and 5 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 315 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 18.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
