Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g farmer’s cheese/tvorog (about 2 1/4 cups), well-drained
- 1 large egg
- 2 tbsp granulated sugar (25 g)
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 tbsp fine semolina (20 g) or extra flour
- 1/4 cup all-purpose flour (30 g), plus 1/4 cup (30 g) for dredging
- 2 tbsp neutral oil + 1 tbsp unsalted butter (for frying)
- To serve: sour cream, honey, tart berry jam
Do This
- 1. Mash drained tvorog until smooth; whisk in egg, sugar, vanilla, and salt.
- 2. Stir in semolina and 1/4 cup flour until just combined; rest 10 minutes.
- 3. Dust a tray with some dredging flour. Divide mixture into 12 portions (about 40–45 g each).
- 4. Roll each into a ball, flatten to 2 cm thick, and lightly dredge in flour, shaking off excess.
- 5. Pan-fry in 1 tbsp oil + 1/2 tbsp butter over medium-low (325–350°F surface) for 3–4 minutes per side until deep golden.
- 6. If thick, oven-finish at 325°F for 5 minutes. Serve hot with sour cream and tart berry jam or a drizzle of honey.
Why You’ll Love This Recipe
- Classic Eastern European comfort: crisp edges and a fluffy, custardy center.
- Quick and simple: 30 minutes, one bowl, and pantry-friendly ingredients.
- Beautifully balanced: lightly sweet cakes designed for tangy sour cream and tart jam.
- Reliable: techniques for perfect texture whether your cheese is drier or more moist.
Grocery List
- Produce: Lemon (optional, for zest), fresh mint or berries for garnish (optional)
- Dairy: Farmer’s cheese/tvorog (or well-drained cottage cheese), 1 large egg, sour cream, unsalted butter
- Pantry: Granulated sugar, vanilla extract, fine sea salt, all-purpose flour, fine semolina (optional), neutral oil (sunflower/canola), honey, tart berry jam (lingonberry, raspberry, or blackcurrant)
Full Ingredients
For the Syrniki Batter
- 500 g farmer’s cheese/tvorog, well-drained (about 2 1/4 cups; 17.6 oz)
- 1 large egg (50 g), room temperature
- 2 tbsp granulated sugar (25 g)
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 tbsp fine semolina (20 g); if not using semolina, add up to 1 extra tbsp flour as needed
- 1/4 cup all-purpose flour (30 g), plus up to 1 tbsp (8 g) only if mixture is very sticky
For Shaping and Frying
- 1/4 cup all-purpose flour (30 g) for dredging
- 2 tbsp neutral oil (sunflower or canola)
- 1 tbsp unsalted butter
To Serve
- Cold sour cream (1/2 cup)
- Tart berry jam such as lingonberry, raspberry, or blackcurrant (1/2 cup)
- Honey, to drizzle
Step-by-Step Instructions
Step 1: Prep and drain the cheese
If your farmer’s cheese or cottage cheese looks moist or glossy, wrap it in a clean towel and press gently to remove excess liquid for 5–10 minutes. The cheese should be crumbly and barely damp; moisture control is the key to fluffy centers that hold their shape.
Step 2: Make a smooth base
In a medium bowl, mash the cheese with a fork or press it through a sieve for extra-smooth texture. Whisk in the egg, sugar, vanilla, and salt until evenly combined and creamy.
Step 3: Add dry ingredients and rest
Stir in the semolina and 1/4 cup (30 g) flour just until no dry spots remain. Do not overmix. Let the mixture rest for 10 minutes so the semolina hydrates and the batter firms slightly. If the batter still feels very sticky after resting, fold in up to 1 tbsp (8 g) more flour.
Step 4: Shape and dredge
Dust a plate or tray with 1–2 tbsp of the dredging flour. With slightly damp hands, divide the mixture into 12 equal portions (about 40–45 g each). Roll each into a ball, then flatten to a 2 cm (3/4 inch) thick disk about 5–6 cm (2–2.5 inches) wide. Lightly dredge both sides in flour, shaking off excess.
Step 5: Pan-fry to golden perfection
Heat a nonstick or well-seasoned skillet over medium-low until a drop of water sizzles (surface temp around 325–350°F/165–175°C). Add 1 tbsp oil and 1/2 tbsp butter. Fry 6 syrniki at a time for 3–4 minutes per side, adjusting heat so they deepen to a rich golden brown with crisp edges without scorching. Wipe the pan if flour accumulates and repeat with the remaining fat for the second batch.
Step 6: Optional oven-finish and holding
If your syrniki are thicker than 2 cm or feel very soft in the center, transfer them to a parchment-lined sheet and bake at 325°F (165°C) for 5 minutes to finish cooking through. To keep early batches warm and crisp, hold on a wire rack in a 200°F (95°C) oven.
Step 7: Serve
Serve hot with a generous spoon of cold sour cream and a tart berry jam. Add a light drizzle of honey if you like a sweeter contrast. The ideal bite is warm, fluffy, and gently sweet with a cool, tangy top note.
Pro Tips
- The drier the cheese, the better the texture. If using cottage cheese, drain thoroughly and pulse briefly in a food processor to break curds.
- Use just enough flour to handle the dough. Too much flour makes heavy, bready cakes.
- Keep heat at medium-low: slow frying creates deep color and sets the center without burning.
- Dredge lightly. Excess flour scorches in the pan and tastes bitter.
- Oil plus butter gives both crisp edges and buttery flavor. Refresh the fat between batches.
Variations
- Raisin and Vanilla: Fold in 1/3 cup (50 g) golden raisins soaked in hot water for 10 minutes and patted dry.
- Lemon Poppy: Add 1 tsp lemon zest and 1 tsp poppy seeds; serve with lemony sour cream.
- Savory Herb: Reduce sugar to 1 tsp, add 2 tbsp chopped dill or chives and a pinch of black pepper; serve with sour cream and smoked salmon.
Storage & Make-Ahead
Refrigerate cooked syrniki in an airtight container for up to 3 days. Reheat on a lightly oiled skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven on a rack for 8–10 minutes. Freeze in a single layer, then transfer to a bag for up to 2 months; reheat from frozen at 350°F (175°C) for 12–15 minutes. The batter can be made and refrigerated up to 24 hours ahead; shape just before frying.
Nutrition (per serving)
Approximate values for 1/4 of the batch (about 3 syrniki): 340 calories; 21 g protein; 22 g carbohydrates; 17 g fat; 1 g fiber; 380 mg sodium. Does not include toppings.
