Syrniki with berries
5 servings
40 minutes
There is nothing better than fluffy and meaty syrniki as a leisurely breakfast. For this dish, you need to take dry cottage cheese - it should have as little moisture as possible. If you can't find any, then any cottage cheese can be rid of excess water by leaving it in a sieve in the refrigerator overnight. To make sure the dish turns out right, it is advisable to rub the cottage cheese through a fine sieve, then the syrniki will be uniform and will not fall apart when fried. Another life hack is to add semolina to the curd mass: the cereal will hold each syrniki together with a death grip. Berries in this recipe are great as a faithful companion: they equalize the sweetness of the syrniki and give them the necessary sourness.
1
Squeeze the cottage cheese through cheesecloth to remove excess liquid if it's not dry enough. Then blend it for a more uniform texture of the cheese pancakes.
- Curd cheese (tvorog): 500 g
2
Add an egg, sugar, a pinch of salt, and vanillin to the cottage cheese and mix.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: pinch
- Vanillin: 1 g
3
Add semolina, mix again and let it sit for 10-15 minutes for the semolina to swell.
- Semolina: 2 tablespoons
4
Roll balls from the cottage cheese mixture and coat them in a small amount of flour.
- Wheat flour: to taste
5
Heat vegetable and butter in a pan.
- Vegetable oil: 30 ml
- Butter: to taste
6
Fry the cheese pancakes on both sides until golden brown.
7
Transfer the cheese pancakes to a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
8
Serve the ready syrniki cold or hot with fresh berries and powdered sugar.
- Fresh berries: 30 g
- Icing sugar: to taste
