Steps
- 1
Separate the yolks from two eggs.
- 2
In a large bowl, combine the cottage cheese, ricotta, yolks, and sugar.
- 3
Mix with a spoon until smooth.
- 4
Add the flour and baking powder.
- 5
Mix until you get a soft dough. It will be slightly sticky — that is normal.
- 6
To keep the dough from sticking to your hands while shaping, periodically wet your fingers with cold water.
- 7
Lightly dust the work surface with flour.
- 8
Turn out the dough and shape it into a thick cylinder.
- 9
Cut it into equal pieces.
- 10
From each piece, shape a round pat about 2 cm thick.
- 11
For an especially even shape, you can lightly press the portion and roll it inside a glass with straight sides.
- 12
Heat the vegetable oil over medium heat.
- 13
Place the syrniki in the skillet so that there is a little space between them.
- 14
Fry for 3–4 minutes until golden brown.
4 min estimated timer
- 15
Flip and cook for another 3–4 minutes on the other side.
4 min estimated timer
- 16
If necessary, reduce the heat so the syrniki have time to warm through inside and do not burn on the outside.
Tips
- 1
The finished syrniki should be nicely browned on both sides and hold their shape when lightly pressed. Inside, they remain very soft and tender.
- 2
Let the syrniki cool slightly — this recipe is especially good when served chilled.
- 3
Serve with sour cream, Greek yogurt, honey, jam, berry sauce, fresh berries, or fruit.
- 4
If the cottage cheese is very moist, add another 1–2 tablespoons of flour. If the cottage cheese is dry, the dough will have the ideal consistency and no additional ingredients will be needed. The better the ricotta, the creamier the texture of the finished syrniki will be.
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