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For breakfast
Thick cheesecakes with coconut flour

Fluffy Coconut-Flour Farmer Cheese Fritters

Fluffy coconut syrniki for breakfast—for everyone! This one's for the coconut lovers. Farmer cheese fritters made with coconut flour are tasty, a little different, quick, and wholesome. Adjust the sweetness to taste, and swap in any sugar substitute you like instead of sugar. You can fry them with oil or without—your call. A great breakfast for the whole family.

AliceGard

Recipe author

Composition / ingredients

Servings:

Coconut flour

120

Farmer cheese

360

Sugar

100

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 20 % 10 g

Carbohydrates 51 % 25 g

244 kcal

GI: 42 / 0 / 58

Cooking method

Step 1:

Start with the farmer cheese. I used the pressed brick kind because it's dry, without extra moisture—which is exactly what you want for fritters.
Step 2:

Mash the cheese with a fork, then add 2 egg yolks and the sugar. Mix.
Step 3:

Get out the coconut flour—or grind shredded coconut yourself, whatever works. Sift 2 tablespoons of it and add it to the cheese-and-yolk mixture.
Step 4:

Mix it all together and taste for sweetness.
Step 5:

Whip the egg whites to stiff peaks and fold them into the mixture.
Step 6:

Fold everything together gently. You can chill the mixture in the fridge (or out on a cold balcony) so it won't stick to your hands. It really shouldn't stick anyway, since coconut flour soaks up the extra moisture.
Step 7:

Shape into thick little pucks :) and dredge them in 1–2 tablespoons of flour.
Step 8:

Heat a skillet and fry—with oil or without, whichever you prefer.
Step 9:

After a few minutes, check them, flip, and give them a few minutes more.