serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 450 g cottage cheese (see Note)
- 1 tsp salt
- ½ tsp vanilla extract
- 2 tbsp caster sugar
- 2 eggs
- 3 tbsp plain flour, plus extra to dust
- ½ tsp baking powder
- ¼ cup raisins
- Butter, or oil for frying
- Icing sugar, to dust
- 300 g mixed berries, to serve
- 250 g sour cream, to serve
Instructions
- Mash or process the cottage cheese to break up any lumps of the cheese. Transfer the cheese to a large mixing bowl with the salt, vanilla and sugar and mix well to combine. Add the eggs, flour and baking powder and stir to combine. Fold through the raisins.
- Pour a little flour onto a flat plate. Using floury hands, roll small balls of the mixture into a fritter shape, then dip into the flour, turning to coat.
- Melt enough butter (or oil) in a large frying pan over medium. Cook the syrniki in batches for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked syrniki to a plate and repeat until all the mixture has been used up.
- Serve with the syrniki dusted with icing sugar with berries and sour cream on the side.
Note
- Cottage cheese with less moisture produces ideal results and European-style cheeses known as tworog or twarog are best, otherwise, hang your cottage cheese in a fine mesh strainer suspended over a bowl to allow excess moisture to drip out.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
