Quick CardSyrniki
9 syrniki · about 740 g
Syrniki
- 455 gfarmer's cheese (tvorog)
- ≈ 44 gegg
- ≈ 42 gsemolina
- ≈ 42 gall-purpose flour, for the dough
- ≈ 67 gsugar
- ≈ 4 gvanilla extract
- ≈ 3 gsalt
- ≈ 83 gall-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 455 g farmer's cheese (tvorog), 44 g egg, 42 g semolina, 42 g all-purpose flour, for the dough, 67 g sugar, 4 g vanilla extract and 3 g 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 83 g 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 9.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
