Of Russian origin: Syrniki. … In poor villages the simple ingredients needed to make syrnikimade them widely popular. This traditional fried cake has been a special treat across Russia and Eastern Europe for centuries. The “Syr” part of the name refers to cheese in both Russian and Ukrainian
Steps to make Syrniki:
1 – Measure all the ingredients and combine in a bowl.
2 – Mix very well and set aside.
3 – Place half of the mixture on a floured surface. Shape it into a long tube. About 1 inch thickness.
4 – cut into 1 inch size pieces. with some flour and using your hand pat it down to flatten it a little and shape into a circle, use more flour if needed. It should never stick to your hands.
5 – When you are done shaping Sirniki , In a skillet preheat some non flavored oil brown Sirniki till golden brown.
6 – When you are done shaping Sirniki , In a skillet preheat some non flavored oil brown Sirniki till golden brown.
7 – Best served warm with Jam or sour cream. I like to lightly dust it with some powdered sugar.
The Strawberry/ Raspberry sauce I like to serve them with I usually buy at Cash and carry it is our family’s favorite but you can always make it your self.
2 – Mix very well and set aside.
3 – Place half of the mixture on a floured surface. Shape it into a long tube. About 1 inch thickness.
4 – cut into 1 inch size pieces. with some flour and using your hand pat it down to flatten it a little and shape into a circle, use more flour if needed. It should never stick to your hands.
5 – When you are done shaping Sirniki , In a skillet preheat some non flavored oil brown Sirniki till golden brown.
6 – When you are done shaping Sirniki , In a skillet preheat some non flavored oil brown Sirniki till golden brown.
7 – Best served warm with Jam or sour cream. I like to lightly dust it with some powdered sugar.
The Strawberry/ Raspberry sauce I like to serve them with I usually buy at Cash and carry it is our family’s favorite but you can always make it your self.
Syrniki
This syrniki with semolina (СЫРНИКИ С МАНКОЙ) recipe is my favorite way to turn simple farmer’s cheese into golden, fluffy pancakes that taste like childhood. They’re lightly sweet, soft inside, and perfect with a spoonful of jam or sour cream.
Ingredients
- 500 grams farmer's cheese
- 3 Tbsp semolina grain ( манка ), uncooked
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup flour for shaping
- neutral oil for frying
- powdered sugar (optional)
- berry spread or jam, to serve with
- sour cream (optional), to serve with
Instructions
- In a mixing bowl, combine the farmer’s cheese, semolina, sugar, vanilla extract, and eggs. Mix until well combined.
- Generously flour your work surface, then place half of the mixture onto it and shape into a log.
- Roll gently in flour, adding more as needed until no longer sticky, and cut into 1½-inch pieces.
- Lightly dust each piece with flour and shape into small round patties. Place them on a floured tray to prevent sticking while you prepare the rest.
- Heat oil in a skillet over medium heat and fry the Syrniki until golden brown on both sides. Transfer to a paper towel-lined plate to remove excess oil.
- Serve warm with powdered sugar, berry jam, and sour cream.
Notes
- Use well-drained farmer’s cheese for the best texture. If it’s too wet, the syrniki will fall apart while frying.
- Chill the cheese mixture for 15–20 minutes before shaping. This helps it firm up and makes rolling easier.
- Keep the skillet at medium heat. Too hot and the outside burns before the inside cooks through.
- Flip only once during frying to keep the Syrniki tender and evenly browned.
- I like to serve strawberry or raspberry sauce on the side that I usually buy at Cash and Carry - it's out family's favorite, but you can also make it yourself.
- To make strawberry sauce at home, combine 2 cups of chopped strawberries with ½ cup of sugar. Let sit for 5 minutes, then mash or blend until smooth.
- Freeze extra Syrniki after cooling completely and reheat in the oven for 5–7 minutes for a fresh, just-fried taste.
2 Responses
These sirniki have been a game changer! We typically make this 2-3 times a month with a side of sour cream and choice of jam. THANK YOU
Best sirniki recipe ever!!