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Cheesecakes with semolina and cottage cheese fried in a frying pan

Pan-Fried Semolina Cottage Cheese Syrniki

A tasty, wholesome dessert, just like childhood! I love syrniki for breakfast with condensed milk or sour cream. Thanks to all the cottage cheese, they're pretty good for you — the rare treat that's both delicious and healthy. Made with semolina, they turn out especially tender. Give them a try!

Yulia M.

Recipe author

Cheesecakes with semolina and cottage cheese fried in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

200

Eggs

Sugar

Semolina

Flour (for dredging)

100

Baking soda

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 22 % 12 g

Fats 22 % 12 g

Carbohydrates 56 % 30 g

276 kcal

GI: 0 / 27 / 73

Cooking method

Cooking time: 30 min

Step 1:

Crack an egg into a mixing bowl and add the cottage cheese. I use plain store-bought cottage cheese in a tub — it has no big curds, so anything made with it comes out very tender. If you're using homemade cottage cheese, push it through a sieve or blend it with an immersion blender to make it smoother.
Step 2:

Add a little sugar to the cheese mixture. Adjust the sweetness to your taste.
Step 3:

Then add the baking soda and semolina. Mix everything well. The batter will become fairly firm.
Step 4:

Put a little flour on a small plate for dredging, and pour some cold water into a cup. With a wet spoon, scoop up a bit of the cheese batter and drop it into the flour. Then roll it in the flour with your hands and shape it into a syrnik.
Step 5:

Pour a little vegetable oil into a hot skillet and add the syrniki. Fry them for 2–3 minutes on one side.
Step 6:

Then another 2–3 minutes on the other side.
Step 7:

Set the finished syrniki on paper towels to blot off the excess oil. Serve them with sour cream, jam, or condensed milk. Enjoy!

Don't use very wet cottage cheese for syrniki. If that's all you have, tie it up in cheesecloth and let the extra liquid drain for half an hour. The fat content, on the other hand, doesn't matter at all — they'll turn out fine with any kind; it comes down purely to personal preference. For variety, you can add raisins, nuts, or chopped dried fruit to the batter. And by the way, shaped syrniki freeze well: make a double or triple batch, form them, and freeze them spread out on a cutting board. Once frozen, transfer them to a bag and keep them in the freezer, then just drop them in a skillet and cook them over low heat whenever you need them — a real time-saver on other days.