How To Make Syrniki Recipes

RUSSIAN SYRNIKI

Steps:

• Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
• Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

RUSSIAN CHEESE PANCAKES (SYRNIKI)

Steps:

• Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
• Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
• Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

UKRAINIAN SYRNIKI RECIPE (CHEESE PANCAKES)

Steps:

• In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar and salt.
• Place baking soda in a small bowl and add vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.
• With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.
• Heat a large skillet over medium heat, add 2-3 Tbsp extra light olive oil.
• Add 1/2 cup flour to a small bowl. Place a heaping tablespoon of flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.
• Once the skillet and oil are hot, place patties directly into the skillet as you mold them. Saute until golden brown, about 3-4 minutes each side, flipping once during cooking.
• Transfer to a plate and serve with your favorite toppings like sour cream, fruit and powdered sugar.

SYRNIKI

Steps:

• Serve immediately with your favorite syrup, fruit or whipped cream.

RUSSIAN SYRNIKI

Steps:

• Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
• Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

SYRNIKI (Сырники / FARMER'S CHEESE PANCAKES)

Steps:

• In a medium bowl, beat the egg yolks into the farmer's cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.
• Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.
• Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.
• Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.

HOW TO MAKE SYRNIKI

Steps:

• Find a dry farmer's or cottage cheese. Traditionally, people make syrniki from a fresh, soft cheese sold as "tvorog" in Eastern European delis (or simply "syr," meaning cheese). In Western grocery stores, the closest option is usually a firm "curd cheese," "farmer's cheese," or "quark." In a pinch, you can use ricotta or dry cottage cheese. You can even make your own cottage cheese and press out the moisture to get tvorog. Tvorog tends to be a little tangier and less salty than Western curd cheese. Skip the extra salt in this recipe if you're using a salty cheese.
• Break up the cheese into small pieces. Mash 1 cup (240 mL) cheese with a fork or pulse in the blender until the curds are in small pieces.
• Mix together the batter ingredients. Beat the egg in a large bowl. Add the cheese, 6 tbsp (50 g) flour, 3 tbsp (40 g) sugar, ½ tsp (2.5 mL) vanilla, and a dash of salt. Mix thoroughly until the ingredients are well mixed and the batter holds together in a loose lump, similar to thick pancake batter. You may need to add extra flour if using a wet cheese.
• Heat a pan of oil. Heat about 1 tbsp (15 mL) of oil in a medium sized skillet over medium high heat. The oil is hot enough when it makes a sprinkle of flour sizzle.
• Form the batter into thick pancakes. While waiting for the oil to heat up, separate the batter into balls that fit on your palm. Coat each ball in flour and flatten it gently into a thick, round patty, similar to an American pancake.
• Fry until brown on both sides. It only takes a couple minutes on each side to cook these pancakes. The outside should be golden brown and slightly crispy from the flour coating, while the inside stays soft, fluffy, and cheesy. Add a little more oil to the pan between each batch of syrniki.
• Serve with toppings. Serve the syrniki hot and enjoy with a garnish of sour cream, fruit jam, fresh fruit, applesauce, or honey.
• Finished.

CHICKEN AND ZUCCHINI FOIL PACKS

Steps:

• Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly. , Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly., Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.