Syrniki (Russian: сыырники) are fritters typical of the Russian cuisine. They are made with ricotta, eggs and flour and then fried in oil or butter. You can also bake them in the oven.
The more traditional and simple syrniki are without filling and enjoyed for breakfast with condensed milk, sour cream or jam.
The protagonist of syrniki is a Russian cheese, tvorog, similar to ricotta. In Italy it is an ingredient mainly for savory dishes. In Russia, on the other hand, they eat it rather as a dessert.
This recipe belongs to my interview to Alena Klimtsova for Lake Como Tourism magazine (pag 42-50). You can see the whole interview on the page PRESS.
Total preparation time: 30 minutes Cooking time: 8-10 minutes Servings: 10-12 fritters
500 g tvorog or very compact ricotta
2 medium eggs
50-55 g Italian flour type 00 or all-purpose flour
40 g granulated sugar
½ teaspoon of vanilla sugar
Italian flour type 00 or all-purpose flour
Sunflower oil or clarified butter for frying
1. Grate the cheese to make it fluffier. If you use ricotta, break it with a fork into small pieces
2. Add the eggs, granulated and vanilla sugar. Mix and sieve the flour on top
3. Gently mix to form a dough. It should not be too sticky. The amount of flour depends on the type of ricotta you use
4. Take a spoonful of dough and form balls using wet hands. Pass them immediately into the flour
5. In the meantime, heat over medium-high heat a non-stick pan with a spoonful of sunflower oil or clarified butter
6. Fry over medium-low heat for a few minutes until the fritters are crispy on both sides. If they remain raw inside, put them in the oven at 180 ° C for a few minutes. Serve warm with sour cream, jam and fresh berries. They are also good cold. Enjoy your meal!!! – Paola
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