Cheesecakes with zucchini or pumpkin
4 servings
30 minutes
Cottage cheese pancakes with zucchini or pumpkin are a delicate and aromatic dish of Russian cuisine, combining the softness of cottage cheese with the light sweetness of pumpkin or the freshness of zucchini. This recipe originates from traditional Russian syrniki but is enhanced with vegetable notes that give them special juiciness and tenderness. Fried to a golden crust, they have a crispy exterior and a soft center that literally melts in your mouth. Syrniki can be served as a sweet dish with honey or sour cream, but the unexpected combination with pickled hot peppers and olives makes them an original snack. They are perfect for breakfast, afternoon tea, or even a light dinner, bringing warmth and coziness to every meal.
1
Peel the pumpkin or zucchini from seeds and skin, and grate it on a coarse grater.
- Pumpkin: 300 g
2
We pass the cottage cheese through a fine sieve
- Cottage cheese: 600 g
3
Squeeze the moisture from the pumpkin and add cottage cheese, sour cream, salt, egg, flour, baking soda (can be extinguished), semolina, and sugar. Mix well.
- Pumpkin: 300 g
- Cottage cheese: 600 g
- Salt: to taste
- Chicken egg: 2 pieces
- Wheat flour: to taste
- Soda: 1 teaspoon
- Semolina: 2 tablespoons
- Sugar: 1 teaspoon
4
Melt the butter and add it to the mixture. Mix well. The mixture should be thick enough. If it's too liquid, add flour; if it's too thick, add sour cream or kefir.
- Butter: 2 tablespoons
5
We mold the cheese pancakes, coat them in flour, place them in a hot skillet, fry for 3-4 minutes, flip them, and cook under a lid on low-medium heat until done.
- Wheat flour: to taste
6
Served with pickled hot peppers and olives.