A little something from the Russian kitchen - fried thick curd cheese patties that are best enjoyed while still hot with a generous dollop of soured cream or a jam of your choice. You'll find curd cheese or quark cheese (tvorog, read more here) in Russian or Polish or German shops. Remember, the higher the fat content, the tastier the end result - or try farmer's cheese instead. Ricotta is too smooth and lean to work, in my opinion.
We love them for breakfast, but syrniki also make an excellent mid-day or mid-afternoon snack.
Syrniki
(Sõrnikud)
Serves 4
500 g curd cheese
2 egg yolks (or 1 egg, if you wish)
60 g plain flour (100 ml), or slightly more, if necessary
a generous pinch of salt
1 Tbsp sugar (for sweet syrniki)
flour for breading
oil for frying
Combine curd cheese, egg yolks, salt and sugar, if using.
Sprinkle some flour on the work surface and on your hands. Form small patties from the curd cheese mixture (add a spoonful or two of flour, if the mixture is too loose), flatten them slightly. The curd cheese patties should be about 1 cm thick.
(You could put them into the fridge for about and hour - it helps them to stay in shape).
Heat some oil on a frying pan over moderate heat. Fry the syrniki on both sides for 3-5 minutes, until they're golden brown.
Serve when still warm.
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