Syrniki
Curd cheese fritters with as much curd as possible and exactly enough flour to keep them together.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Push the curd through a sieve or blitz it. Grainy curd makes grainy syrniki; this step is not optional.
Work in the egg, sugar, vanilla and salt, then the flour. The mixture stays sticky; that is correct.
With wet or lightly floured hands shape discs about a centimetre and a half thick. Thicker and the middle stays raw, thinner and they dry out.
Fry over medium heat with a lid on, three or four minutes a side. The lid matters more than the butter: it steams the middle through.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Juerg Vollmer from Zürich, Switzerland ; cut by Off-shell · CC BY-SA 2.0