Syrniki – Gluten-free version

👨‍🍳 Method

1. 1
   Mash the cheese with a fork in a bowl, add the eggs, sugar and salt and mix.

   Bowl
2. 2
   Fold the gluten-free flour blend into the cheese mixture gently, into a thick batter.

   ⚙ FoldingSilicone spatula

   💡Add the gluten-free flour blend gradually, just until the batter firms up: wet cheese needs a little more, and too much gluten-free flour blend makes a dry, heavy pancake.

   💡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.
3. 3
   With floured hands, shape the batter into thick rounds 6 cm across.
4. 4
   Heat the oil in a skillet over medium heat and fry the rounds for 3–4 minutes per side, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡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.