Syrniki are traditional Russian fried farmer’s cheese (tvorog patties) garnished with sour cream, jam, honey or apple sauce. In Russia, they are also known as trorozhniki. We love them for breakfast but they would also make excellent mid-day snack.
This recipe is has twist from my mom’s original recipe. I shaped my syrniki into little balls and use Ricotta cheese instead of the traditional trovog. It works perfectly, if you don’t have tvorog as an option.
My kids prefer the Ricotta version more because the texture is smoother.
My kids prefer the Ricotta version more because the texture is smoother.
Ingredients:
2 cups fresh Russian tvorog or Ricotta cheese
1 egg
1 Tbsp. butter-melted
1 cup flour
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
Vegetable Oil for frying
Direction:
Mix all the ingredients together in a large bowl.
In a deep saucepan, heat about 1 inch of oil over medium to medium-high heat.
Flour your hands and scoop up batter about 1 tablespoon and create a rough ball shape.
Using the spatula, drop dough balls into the oil, being careful not to splash.
Turn the balls when they get golden brown color. Using a slotted spoon, scoop the balls out of the oil, letting the excess drip back into the pan before putting them on a baking tray lined with paper towels to absorb excess oil.
Though they are great alone but if you drizzle them with honey, dip in sour cream or spread with your favorite jam, you will have unforgettably delicious breakfast!!!
Enjoy!!!
SYRNIKY (SWEET RICOTTA BALLS)-Сырники
May 30, 2012
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Wait Time
15 minutes
Total Time
15 minutes
Ingredients
- 2 cups fresh Russian tvorog or Ricotta cheese
- 1 egg
- 1 Tbsp. butter-melted
- 1 cup flour
- 3 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- Vegetable Oil for frying
Instructions
- Mix all the ingredients together in a large bowl.
- In a deep saucepan, heat about 1 inch of oil over medium to medium-high heat.
- Flour your hands and scoop up batter about 1 tablespoon and create a rough ball shape.
- Using the spatula, drop dough balls into the oil, being careful not to splash.
- Turn the balls when they get golden brown color. Using a slotted spoon, scoop the balls out of the oil, letting the excess drip back into the pan before putting them on a baking tray lined with paper towels to absorb excess oil.
- Though they are great alone but if you drizzle them with honey, dip in sour cream or spread with your favorite jam, you will have unforgettably delicious breakfast!!!
Yum!!!
I love to make these for breakfast. Kids really enjoy eating it. They love to dip it in sweet sour cream. Nice presentation, love your pictures.
Thanks Lea. My kids too, they love them…there must something in them…haha…
You make wonderful things. I love these balls, sooo tasty!
Alida, they are very delicious and easy to make… Try 🙂
Hey Inessa, these look mouthwatering reminding me of my childhood! And love the polka dots bowl – so pretty!
Have an awesome Wednesday!
Thank you. 🙂
Anything that is in the shape of a ball always looks so cute. I like ricotta cheese so i am sure i would enjoy these!
Try, you will love them!!! 😉
What is the tvorog cheese like? I’m very intrigued! Maybe I’ll have to get some ricotta in the very least! It looks delicious!
It is a creamed cottage cheese. Though, where I live, they sell it in a plastic container and the cheese floats in water. This is the WRONG version to use. It has the wrong consistency and it tastes different. The one needed looks like this: http://upload.wikimedia.org/wikipedia/commons/1/16/Cottagecheese200px.jpg
Since it is difficult to find it in my area, we make our own. (takes 3 to 4 days to make).
Very few times I find the right type at the store. They sell it in a plastic bag that you need to cut open. Make sure you cream it in a blender or emersion blender before using in recipes..
Interesting recipe. A dessert I have to try. Thanks for sharing.
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.