Three golden syrnyky dusted with icing sugar on a white plate with blueberries and a fork

Syrniki

Name: Syrniki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 27 syrniki · about 2.2 kg · 9 servings
Cuisine: Ukraine
Ingredients: 1360 g farmer's cheese (tvorog); 3 egg; 175 ml semolina; 235 ml all-purpose flour, for the dough; 235 ml sugar; 15 ml vanilla extract; 7.5 ml salt; 475 ml all-purpose flour, for coating; sour cream, to serve; jam, honey or fresh berries, to serve; clarified butter or neutral oil, for frying

Ana Ferreira Demo

Makes: 27 syrniki · about 2.2 kg
Active: 8 min
Total: 35 min

VegetarianPescatarianNut Free 13% Weighed

You’ll Need Non-stick skillet, Small ice cream scoop, Baking sheet

27 syrniki · about 2.2 kg · 8 min active · 35 min total

VegetarianPescatarianNut Free 13% Weighed

You’ll Need Non-stick skillet, Small ice cream scoop, Baking sheet

Save Add to List

Scale27 syrniki · about 2.2 kg · 9 servings× 3

Batch Size3× the Recipe, Larger

¼×½×1×2×4×8×

½×1×2×3×

27 syrnikinothing left over

Details

Ingredients

0 of 10 Ready

Grams Metric As Written US

Syrniki

82 g per syrniki

For Cooking

Contains: gluten, wheat, eggs, milk. Based on ingredients. Does not account for cross contact.

Nutrition Partial

Only 39% of the weight has nutrition data, so no totals are shown. Missing: farmer's cheese (tvorog).

Method

Heat the oven to 180 °C.

180 °C
In a medium bowl, mix , , , , , and with a spatula.

a soft, even dough that just holds together

[object Object]
Scoop the dough into even balls. With wet hands, press each into a patty about 1.2 cm (½ in) thick.

smooth edges with no cracksCovered in the fridge for up to a day.
Put in a shallow dish and dredge each patty lightly on both sides.
Heat a little in a non-stick skillet over medium heat and fry the syrniki in batches, about a side.

deep golden brown and crisp on both sides

[object Object]
Move them to a baking sheet and bake about to cook the centres through.

180 °Cthey puff slightly and feel springy, not soft, in the middle

[object Object]

Egg dishes should reach 71 °C (160 °F) at the centre. USDA FSIS
Serve warm with and . Makes 27.

From Ana Ferreira

A spoonful of semolina in the dough soaks up the cheese's moisture so the syrniki hold their shape without turning heavy with flour. They get a quick, hot fry for colour and then a few minutes in the oven to set the middle, which is how you get a crisp crust and a custardy centre at the same time.

Notes

The cheese: use dry, crumbly farmer's cheese (tvorog, syr, twaróg). If yours is wet, press it in a cloth-lined sieve for an hour first. Cottage cheese is too wet unless drained and pushed through a sieve.
Shaping: wet hands stop the dough sticking. A small ice cream scoop gives even portions.
Oven: the method just says to finish them in the oven; a moderate oven of about 180 C works well.
To serve: sour cream, honey, apricot jam or fresh berries are all traditional.

Storage

Keep cooked syrniki 3 days in the fridge and reheat in a dry pan or the oven. They also freeze well once cooked.

Make Ahead

Shape and flour the syrniki up to a day ahead and keep them covered in the fridge, then fry and bake just before serving.