Semolina Syrniki (No Cottage Cheese)

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. If you're leaving out the cottage cheese simply because you don't have any on hand — rather than for medical reasons like lactose intolerance — it's still better to add a couple of tablespoons of sour cream, so the syrniki come out softer and more tender.

2. Step 2:

   

   Crack the eggs into a deep bowl. Add the sugar and a pinch of salt to balance the flavor. If you like, add a tablespoon of honey for extra flavor, or use it in place of the sugar.

3. Step 3:

   

   Whisk them with a fork, hand whisk, or mixer until the sugar dissolves completely and the mixture is smooth. Pour in a couple of tablespoons of vegetable oil.

4. Step 4:

   

   Add half a teaspoon of baking soda and pour in the lemon juice. This makes the syrniki fluffier and softer, and the lemon juice also masks the eggy taste. For a nice aroma, you can add a pinch of vanilla or cinnamon to taste. Pour the semolina into the liquid.

5. Step 5:

   

   Add a spoonful of flour. Mix so the semolina is fully coated in the liquid, then let it stand for half an hour so the semolina can swell.

6. Step 6:

   

   After that time the mixture should be thick — stir it once more.

7. Step 7:

   

   Scatter some semolina onto a plate or a clean work surface. With hands dampened in cold water, shape the mixture into small syrniki, roll them in the semolina, and pat them into little pucks.

8. Step 8:

   

   Pour vegetable oil into a skillet, heat it up, and add the shaped syrniki.

9. Step 9:

   

   Fry them until golden on both sides, then lower the heat to the minimum, cover the pan, and cook for about 15 minutes so they bake through inside.

10. Step 10:

    

    The syrniki are ready. Serve them with sour cream or jam and fresh berries. Enjoy!