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Lush coconut cheesecakes

Fluffy Coconut Syrniki (Cottage Cheese Fritters)

Tender, fragrant, and perfect for a family breakfast! These fluffy coconut syrniki are a fresh spin on the beloved cottage cheese fritters. Folding in shredded coconut makes them richer and more interesting. If you love coconut, these are just the thing!

Maria

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

400

Shredded coconut

Eggs

Flour (plus a little more for dredging)

Sugar

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 41 % 18 g

Carbohydrates 30 % 13 g

257 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 45 min

Step 1:

How do you make fluffy coconut syrniki? Gather your ingredients. Use natural, good-quality cottage cheese with no vegetable-fat fillers. The higher the fat content, the tastier the syrniki — but also the more calories, so keep that in mind. Try not to use cottage cheese that's too dry. You can buy shredded coconut ready-made or make your own by grating fresh coconut meat.
Step 2:

Put the cottage cheese in a deep bowl, beat in the eggs, and add the sugar. Always wash your eggs before using them — even a clean-looking shell can carry harmful bacteria; a food-safe wash and a brush work best. Adjust the sugar to your taste. Mix everything thoroughly.
Step 3:

Sift the flour and add it to the cottage cheese, holding back a little for dredging. Add the shredded coconut and mix everything thoroughly again.
Step 4:

Let the mixture rest for 10 to 15 minutes so the flour and coconut can absorb the excess moisture. This is exactly why moist cottage cheese works best — a dry one won't hold together well enough to shape.
Step 5:

With damp hands, shape the mixture into medium, round patties. Dredge each one in flour.
Step 6:

Heat the vegetable oil in a skillet over medium heat. Add the syrniki and fry them over low heat on both sides until golden brown.
Step 7:

Serve the syrniki hot, with sour cream, jam, or sweetened condensed milk. Enjoy!

Be sure to sift the flour to aerate it. That helps the syrniki come out light and rise nicely as they cook.
Instead of sugar, you can use a heat-stable sweetener.
Fry with an oil that has a high smoke point. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with a few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils hold up much better to heat. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.