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Cheesecakes with carrots and cottage cheese in a frying pan

Pan-Fried Carrot and Cottage Cheese Fritters (Syrniki)

Cottage cheese fritters with carrot — tasty and good for you! I love syrniki far more than pancakes, though I used to be indifferent to both. Over nine years of loving to cook, I've made every kind of syrnik there is. Among my favorites are apple-and-carrot fritters, and I'll post that recipe here one day. For now, I'm sharing these equally delicious carrot fritters.

Maria

Recipe author

Cheesecakes with carrots and cottage cheese in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

250

Carrots

150

Semolina

Butter

Egg

Sugar

Vanilla

0.4

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 24 % 8 g

Carbohydrates 45 % 15 g

173 kcal

GI: 13 / 40 / 47

Cooking method

Step 1:

Measure out the ingredients.
Step 2:

Peel the carrots, grate them on the fine side of a box grater, and put them in a skillet.
Step 3:

Add the butter and 2 tablespoons of water. Cover and simmer for about 15 minutes, until the carrots are soft. Let cool.
Step 4:

Combine the cottage cheese, egg, sugar, and vanilla. Mix everything together.
Step 5:

Add the cooked carrots to the cottage cheese and mix well until smooth.
Step 6:

Add the semolina and stir. The mixture should be pliable but firm enough to shape without falling apart.
Step 7:

Shape the mixture into fritters and roll them in the remaining semolina.
Step 8:

Fry the fritters in vegetable oil for 4-5 minutes on each side. Transfer them to a paper towel to drain off excess oil.