Syrniki Recipes

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.

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.

Steps:

• In a food processor, pulse the farmer�s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
• Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½ï¿½ balls of dough into the flour, roll them round, and flatten to about 3/8� thick. Place them on a plate in a single layer until all the patties are all formed.
• Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
• Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
• NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
• About the Times, Prep time is mostly frying time, and Passive time is the chilling time.

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.

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.

Steps:

• Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
• Pour 1/4 cup flour into a small bowl.
• Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
• Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.

Steps:

• First clean and peel the potatoes and boil in salted water, drain and mash.
• Then drain the cottage cheese, sieve to remove lumps, and mix it with the mashed potato.
• Beat in raw egg, salt, sugar and half the flour. (For the sweeter version add raisins and more sugar now.)
• Stir well to form a stiff paste.
• Work on a floured surface and flatten into thick pancakes about 3 inches in diameter.
• Coat them with flour and fry in butter on each side until golden brown.
• Serve hot with sour cream well chilled.

Steps:

• In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
• Add flour, sugar, baking powder and salt and mix well.
• Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
• Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm) diameter with a spoon.
• When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
• While cooking pancakes, place blueberries, water (if using fresh blueberries), lemon juice and sugar in a small pan.
• Cook on medium heat until bubbly and the blueberries are breaking down.
• Dissolve cornstarch in water, add to the pan and stir.
• Turn off the heat when the sauce is thickened.
• Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
• Infuse love and serve immediately.

Steps:

• 1.In a large mixing bowl, mix together the eggs and farmers cheese until combined. (A fork or spoon would work).
• 2.In a separate large mixing bowl, mix together sifted flour, sugar, salt, and baking soda until combined.
• 3.Add the flour mixture into the egg mixture and mix well until everything is incorporated. The dough will be sticky and slightly lumpy.
• 4.Transfer the dough onto a well floured surface. Sprinkle some flour on top and shape into a log with your hands, about 2 inches wide (not length).
• 5.Cut the log about 3/4 inch sections vertically with a knife. For each cut out dough, dip sides in flour. Using your fingers, squish sides to form into a circle and pat down to flatten.
• 6.Heat a non stick skillet or griddle on medium high heat. Add a few tablespoons of oil in a skillet, or genoursly grease a griddle. Shake off excess flour and fry the syrniki about 2-3 minutes on both sides.
• 7.Place fried syrniki on paper towel to soak up that oil.