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Cottage cheese cheesecakes with raisins in a frying pan

Cottage Cheese Syrniki with Raisins (Pan-Fried)

Breakfast for the whole family — fluffy, golden, and irresistible! These pan-fried cottage cheese syrniki with raisins are so tender, airy, and fragrant, with a beautifully browned crust, that you'll want to make them every single day. You can even mix up the cheese batter ahead of time and freeze the shaped patties, so all you have to do in the morning is fry a fresh batch for breakfast.

Maria

Recipe author

Cottage cheese cheesecakes with raisins in a frying pan

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Composition / ingredients

Servings:

Cottage cheese

400

Flour

100

Raisins

100

Eggs

Sugar

Vanilla sugar

Baking powder

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 12 g

Fats 15 % 7 g

Carbohydrates 59 % 27 g

216 kcal

GI: 0 / 37 / 63

Cooking method

Step 1:

Ready to make syrniki with raisins in a skillet? Start by gathering and measuring out all of your ingredients. Which cottage cheese should you use? Any fat content works, but richer, full-fat cheese gives you the tastiest results. Look for cottage cheese made without added vegetable fats.
Step 2:

Rinse the raisins, cover them with hot water, and let them soak for 10 minutes to plump up and soften. Then drain them in a sieve and pat dry.
Step 3:

If your cottage cheese is lumpy, mash it well with a fork. Add the egg, sugar, vanilla sugar, salt, and raisins to the cheese and stir until smooth. You can swap the vanilla sugar for a pinch of pure vanilla — just go easy, since too much will turn the syrniki bitter. If you prefer, use a heat-stable sugar substitute in place of the sugar.
Step 4:

Sift 60 g (about 1/2 cup) of the flour together with the baking powder and fold it into the batter a little at a time. Stir in the plumped raisins. Why bother sifting? It aerates the flour, so your syrniki come out fluffier and lighter.
Step 5:

Mix the cheese batter until smooth. It should be a little thick and slightly sticky.
Step 6:

With your hands, shape the batter into small patties and roll each one in the remaining flour.
Step 7:

Pour refined vegetable oil into a skillet and heat it well. To check that it's hot enough, dip in the tip of a wooden spatula — if bubbles form around it, you're ready to fry. Add the syrniki and cook on both sides until golden brown. Serve with sour cream, jam, warm honey, or vanilla sauce.

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Be ready to adjust the flour: you may need a little more or less than the recipe calls for. Go by the texture of the batter rather than an exact amount — you're aiming for a thick, slightly sticky consistency.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that scorch quickly, while refined oils handle heat much better. Whenever you're baking, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all reliable choices.