A practically foolproof recipe. The key to perfect syrniki is the cheese. Fat-free cheese won’t work—it will create lumps in the dough. Cheese that’s too fatty will make the syrniki spread too much. Choose medium-fat cheese with a smooth texture.
- 500 g cottage cheese
- 2 eggs
- 3 tbsp. flour + 3 tbsp. starch
- 2 tbsp. sugar
- vanilla bean seeds (optional)
Mix everything together and let it rest for at least 5–10 minutes. If you can leave it overnight, even better—the gluten in the flour will make the dough elastic and the syrniki dense. In a preheated skillet, fry the syrniki on low heat with butter under a closed lid.
Mix everything together and let it rest for at least 5–10 minutes. If you can leave it overnight, even better—the gluten in the flour will make the dough elastic and the syrniki dense. In a preheated skillet, fry the syrniki on low heat with butter under a closed lid.
