Syrniki
Syrniki come from traditional Slavic cuisine, where the word 'syr', historically used for fresh cottage cheese, gave this simple dish its name, based on a staple ingredient found in almost every rural household. Although considered a classic breakfast today, the dish has origins tied to the practical need to make use of fresh cheese before it spoiled. Syrniki are closely linked to the Russian tradition of homemade cottage cheese, often prepared right in the household through the natural fermentation of milk, a practice that persists today in many families despite the availability of the commercial product. Every Russian cook has her own preferred ratio of cheese, eggs, and flour, and the final texture — from firm and dense to light and fluffy — is considered a personal signature, often passed down from mother to daughter without an exact written recipe.
Fresh, well-drained cottage cheese
The cottage cheese must be fresh and well drained of whey, otherwise the mixture becomes too liquid to hold its shape when fried.
A little flour as binder
A small amount of flour is added just enough to bind the mixture, without overpowering the sweet, creamy taste of the cheese.
Creamy texture inside
The inside stays creamy and slightly moist, contrasting with the golden, crispy exterior achieved through quick frying.
Served with sour cream and jam
Traditionally served warm, with thick sour cream and berry jam or honey on top, for breakfast or dessert.
Ingredients 4 servings
- 500 g fresh cottage cheese, drained
- 2 eggs
- 60 g sugar
- 80 g flour, plus more for coating
- 1/2 tsp vanilla extract
- A pinch of salt
- Oil for frying
- 200 g sour cream for serving
- 150 g berry jam for serving
How to make it
- 1The cottage cheese goes into a sieve lined with cheesecloth and is left to drain excess whey for thirty minutes, pressing gently from time to time.
- 2The well-drained cheese is mashed with a fork in a large bowl, until relatively smooth, with no large lumps.
- 3Eggs, sugar, vanilla extract, and a pinch of salt are added over the cheese, mixing well with a wooden spoon.
- 4The flour is incorporated gradually, just enough to bind the mixture, without over-kneading, to preserve the tender texture.
- 5The mixture is divided into equal portions, and each portion is shaped into a flattened patty, about two centimeters thick.
- 6Each patty is lightly coated in a little flour, shaking off the excess, to prevent sticking to the pan.
- 7Oil is heated over medium heat in a non-stick pan, and the patties fry three minutes per side, until golden and slightly crispy on the outside.
- 8Syrniki are lifted onto paper towels to remove excess oil, then served warm, with thick sour cream and berry jam on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
