Syrniki, or cottage cheese, is a rather ancient dish. It is ideal for using cottage cheese that has lain for several days
At a time when glaciers were used instead of refrigerators, and methods for processing dairy products were far from perfect, eating them without heat treatment was unsafe for health. This applied not only to cottage cheese, but also to chicken eggs.
Regarding the origin of the name “syrniki”, opinions differ. Some believe that it is of Ukrainian origin, in Ukrainian “syr” means cottage cheese. Others see in it an ancient Slavic root. The curd, which was made from fermented milk in the oven, turned out to be raw in texture. Hence the word “cheese”.
In Dahl's dictionary, the word “cheesecake” is given as a local form of the word “cheesecake”, but it denotes not only the well-known fried cottage cheese cake, but also pancakes with cottage cheese, cottage cheese dumplings and even curd cheesecakes.
Cheesecake recipes below from chefs were published with the names of their authors' places of work in 2016.
Chistian Cheesecakes by Chef Christian Lorenzini
200 g cottage cheese 9%
1 tablespoon wheat flour
1 egg yolk
1 teaspoon powdered sugar
1 g salt
Crystalline vanillin to taste
Ghee for frying
Jam, sour cream or condensed milk to taste
In a deep bowl, mix cottage cheese, egg yolk, flour, powdered sugar, salt and vanillin until smooth. Shape the resulting mass into round balls weighing approximately 50-60 g and shape into small cakes.
Roll each cheesecake in flour, fry in melted butter on both sides until golden brown.
Put the cheesecakes in a refractory form and put in the oven for 2-3 minutes, preheated to a temperature of 180 degrees.
< p>Ready-made syrniki served with jam, sour cream or condensed milk.
Vanilla syrniki from Mikhail Kuklenko, chef of the Ribambelle restaurant
800 g cottage cheese
2–3 tablespoons of wheat flour
100 g granulated sugar
2-3 tablespoons of vanilla sugar
Vegetable oil for frying
Salt to taste
10 g butter
Icing sugar for sprinkling
Sour cream to taste
Combine all ingredients except butter and icing sugar in a bowl and mix thoroughly. From the resulting mass, form cheesecakes in the form of a barrel and bread them in flour.
Heat vegetable oil in a frying pan and fry cheesecakes in it on both sides. Then add a piece of butter to the pan and bring the cheesecakes to readiness at a low temperature for 5–7 minutes.
Put the finished cheesecakes on a plate and sprinkle with powdered sugar. Separately, serve a gravy boat with sour cream.
Cheesecakes with berry mousse from Régis Trigel, Brasserie Bridge Chef
230 g cottage cheese 18%
1 tablespoon granulated sugar
2 g salt
2 egg yolks
1 teaspoon wheat flour< /p>
1 tablespoon vegetable oil
Berry mousse of choice
Mix cottage cheese with yolks, add salt, sugar, gradually introduce flour, mix. Form balls, roll in flour, give the cheesecakes the shape of a cake.
Fry in a well-heated pan in vegetable oil over medium heat on both sides for 1-2 minutes on each side.
After why put cheesecakes in a refractory form and put in an oven heated to 180 ° C, bake for 4–5 minutes.
Serve ready-made cheesecakes with berry mousse.
Cheesecakes from Alena Solodovichenko, Varenichnaya No. 1 Brand Chef
400 g cottage cheese
150 g wheat flour
2 tablespoons granulated sugar
Vegetable oil for frying
Put the cottage cheese in a deep bowl and knead it well, add eggs and sugar to the cottage cheese, mix thoroughly. Add the sifted flour and mix again. Blind cheesecakes from the resulting mass and roll them lightly in flour.
Fry in a pan in vegetable oil until golden brown on both sides. Let ready-made syrniki stand for a while under the lid.
Serve with sour cream or fruit jam.
Syrniki with powdered sugar from Gorod-Sad Mini-Market
1 kg cottage cheese
150 g granulated sugar
130 g rice flour
5 egg yolks
Vegetable oil (coconut) for frying
Salt to taste
Knead the cottage cheese well with a fork or chop in a blender. Add egg yolks, granulated sugar, a pinch of salt and mix well. Add the sifted flour and mix all the ingredients well again. With a spoon dipped in water, collect a little curd mass. Lightly roll in flour, shake off the excess and form a cheesecake.
Heat a little vegetable oil in a pan, put cheesecakes, cover the pan with a lid and fry over low heat until golden brown. Turn the cheesecakes over and let them brown on the other side.
Put the finished cheesecakes on a plate, sprinkle with powdered sugar and serve with sour cream.
Photo: Appetizing Marketing, iStock