Cheesecakes with rice flour and semolina
2 servings
30 minutes
Syrniki made with rice flour and semolina are a refined version of the classic Russian dish that gained popularity due to their delicate taste and airy texture. The use of rice flour makes them light and gives a subtle velvety quality, while semolina adds softness and a delicate grainy sensation. This recipe is perfect for breakfast or a cozy family tea time. Fried to a golden crust, they become appetizingly crispy on the outside and tender on the inside. They can be served with jam, fresh berries, or powdered sugar, enjoying the harmony of sweetness and tartness. Historically, syrniki were an integral part of Russian cuisine, prepared in village homes and served at festive tables. Modern variations with different types of flour allow for adapting the classic recipe to create new taste experiences.
1
Add egg, sugar, salt, vanilla sugar, and baking powder to a deep bowl. Mix with a silicone spatula.
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Salt: pinch
- Vanilla sugar: pinch
- Baking powder (raising agent): 0.5 teaspoon
2
Next, add cottage cheese and semolina - mix well. It will result in a consistency similar to sour cream. Then add rice flour and mix.
- Curd cheese (tvorog): 150 g
- Semolina: 1 tablespoon
- Rice flour: 2 tablespoons
3
Pour sunflower oil into the pan, wait a bit, then place small lumps of dough in the pan and gently press them to make the cheese pancake thinner.
- Sunflower oil: 3 tablespoons
4
Fry on both sides until golden brown. Serve with powdered sugar, jam, strawberries, and other fruits.
- Sugar: 1 tablespoon
