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Gluten-free cheesecakes (flour and semolina)

Gluten-Free Syrniki (No Flour or Semolina)

Quick, easy, delicious, and best of all — actually good for you. These are cottage cheese syrniki (Eastern European cheese fritters) made without any flour or semolina, so they're completely gluten-free. Honestly, they taste just like the classic version.

Sweet Life

Recipe author

Gluten-free cheesecakes (flour and semolina)

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Composition / ingredients

Servings:

Cottage cheese

300

Corn starch (+ for coating)

Egg yolks

Sugar

Raisins

Salt

Vanilla

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 24 % 10 g

Carbohydrates 45 % 19 g

217 kcal

GI: 21 / 21 / 58

Cooking method

Cooking time: 30 min

Step 1:

Here's everything you'll need. Let's get started — it's quick and simple. Press the cottage cheese through a sieve. Mine is 5% fat; don't use anything too rich, or it can weep while frying. Rinse and dry the raisins. I always use corn starch, nothing else. You can swap the yolks for a whole egg, but I find the mixture holds together better this way. Add sugar to taste.
Step 2:

Combine everything and mix well, stirring the raisins in at the very end. The curd mixture is ready. Let it rest for about 10 minutes.
Step 3:

Keep your hands oiled with vegetable oil before and while shaping, since the mixture is quite sticky. It also helps to dust your work surface with a little starch.
Step 4:

This amount of cottage cheese made 7 medium syrniki.
Step 5:

You can dust the tops with starch too, but it's optional. The photos may make it look like a lot of starch went in — it didn't. It's very light: I used just 10 g total for coating and dusting. Keep your hands well oiled and you'll use even less.
Step 6:

Shape each one into a thick puck.
Step 7:

Fry in vegetable oil over medium heat until golden brown on both sides.
Step 8:

A silicone spatula makes flipping easy. As you can see, the syrniki hold their shape well and don't spread while frying.
Step 9:

And that's it — the syrniki are done!
Step 10:

Serve with sour cream, condensed milk, preserves, jam, or fresh berries — whatever you like.
Step 11:

Dust with powdered sugar if you like. Here's what they look like inside: tender, fragrant, lightly sweet, and they hold their shape beautifully. Delicious both warm and cold. I hope you enjoy the recipe!

They come out just as tender and stable as the classic version, and they behave well in the pan. The one tricky part is how sticky the dough is — but oiled hands solve that completely. Give them a try!