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Tender cottage cheese cheesecakes with egg in a frying pan

Tender Cottage Cheese Syrniki with Egg

Wonderfully tender, incredibly tasty, and quick to make! These pan-fried cottage cheese syrniki look ordinary and classic at first glance. But here's the trick: I add the flour to the cottage cheese while it's still dry, so each curd gets lightly coated — the batter stays airy, and the flavor of the cheese really shines through.

BLUE-EYED

Recipe author

Tender cottage cheese cheesecakes with egg in a frying pan

Composition / ingredients

Servings:

Cottage cheese (9%, medium moisture)

500

Wheat flour (3-4 tbsp in the batter, the rest for shaping)

Chicken egg

Sugar

Salt

0.5

Vanillin

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 13 g

Fats 35 % 16 g

Carbohydrates 37 % 17 g

256 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

How do you make tender cottage cheese syrniki? The cottage cheese can be any fat content, but a higher-fat one tastes best. Mash the cottage cheese with a fork so there are no lumps, then add the sugar (or a heat-stable sweetener), salt, and a pinch of vanillin or about a tablespoon of vanilla sugar; mix. Add 3–4 tablespoons of sifted flour, crack in the egg, and mix again. You can also just combine everything at once — whatever you prefer.
Step 2:

The batter should hold its shape well while staying very soft and tender. If your cottage cheese is wetter and richer, add more flour. Conversely, the drier it is, the less flour you need — but add a couple of spoonfuls of sour cream, kefir, or milk to loosen it.
Step 3:

Dust your work surface with flour. Roll the dough into a log and cut it into equal rounds about 1 inch (2–3 cm) across. Dredge each piece in flour on both sides and flatten it slightly, tidying up the shape. Or shape the syrniki with damp hands and then roll them in flour.
Step 4:

Pour a high-smoke-point vegetable oil into the skillet and heat it well. Add the syrniki, first shaking off the excess flour so it doesn't burn and mar their look. Fry on both sides until golden. Turn the heat down to low, cover, and let them finish cooking through (about 1–2 minutes). Serve warm with sour cream or your favorite topping. Enjoy!

Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. A food-safe wash and a brush work best.
Be ready for the flour to run a little more or less than the recipe states. Go by the consistency of the batter rather than a strict flour amount.
It's worth sifting the flour to aerate it. That way your syrniki come out light and rise nicely as they cook.
Here's a simple way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.