How long does it take to make Syrniki?
For about 300 g cheese (tvorog), one egg and about 50 g flour, with 2 tablespoons sugar and a pinch of salt; fry heaping spoonfuls in a layer of oil about a quarter centimeter deep, over medium heat, for about a minute and a half per side.
Step by Step
| # | What to do | How long |
|---|
| 1 | Mash the cheese with a fork in a bowl, add the eggs, sugar and salt and mix | 1 min |
| 2 | Fold the flour into the cheese mixture gently, into a thick batter | — |
| 3 | With floured hands, shape the batter into thick rounds 6 cm across | — |
| 4 | Heat the oil in a skillet over medium heat and fry the rounds for 3–4 minutes per side | 7 min |
How to Tell It's Done
Tips
- Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
Common Mistakes
- Add the flour gradually, just until the batter firms up: wet cheese needs a little more, and too much flour makes a dry, heavy pancake.
- What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
More Ways
- For 250 g cheese, one egg and 80 g flour; shape by hand into patties about 8 cm across and about 2 cm thick, fry over medium-low heat for about 4 minutes per side and serve with sour cream and fruit.
The full recipe: Syrniki →
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