Syrniki (Farmers-Cheese Pancakes or Pot Cheese Fritters)

From Ararat Park Hyatt Moscow Hotel
Loaded with protein, these pancakes make great breakfast fare, too.
  • Yields 12
  • Details

    • Serving Size: 3 pancakes

    INGREDIENTS

    • 1/2 cup golden or natural California Raisins
    • 1 cup hot strong black tea
    • 1 pound farmers or pot cheese*
    • 1 to 2 tablespoons sugar, divided
    • 1 teaspoon finely grated lemon zest
    • 1 egg or 2 egg yolks
    • Dash pure vanilla extract (optional)
    • 1/3 cup all-purpose flour
    • 1/2 cup (1 stick) unsalted butter, cut into 8 chunks

    PROCEDURE

    Cover raisins with hot tea; let soak for about 40 minutes; then, drain until dry and chop coarsely. In large bowl with wooden spoon, beat cheese until smooth. Add and beat in salt, sugar and lemon zest. In small bowl, whisk egg together and mix into cheese mixture along with vanilla and raisins. A little at a time, sift flour over mixture and beat until almost too stiff to work. Cover with plastic wrap and chill for 1 hour.

    With 1/4 cup measure or No. 16 scoop, divide dough and roll into small balls on generously floured work surface. With floured hands, flatten these into patties about 3/4-inch thick and 2 to 2-1/2 inches in diameter, turning to flour both sides. Melt 2 chunks of butter in large heavy skillet over medium heat. Reduce heat to low and add a single layer of patties. Fry until nicely browned on both sides, turning several times. Drain briefly on paper towels and serve at once or place cooked syrniki on plate, cover loosely with foil, and keep warm in oven at 150°F.

    Serve hot, plain, sprinkled with grated nutmeg or cinnamon sugar, or topped with sour cream, jam or honey.

     

    Notes: Do not use creamed cottage cheese. Look for farmer or pot cheese or ask for Tvorog or Quark at specialty food stores and delis.

    To make about 1-1/2 pounds Tvorog, combine 1/2 gallon whole milk with 2 cups buttermilk in a large soup pot and let stand in a warm place until it thickens to consistency of thick yogurt, about 24 hours. Place pot containing milk mixture over very, very low heat, and simmer for about 1 hour. Do not stir. When milk has curded, remove from heat and cool for 30 minutes. With slotted spoon, carefully spoon curds into cheesecloth-lined sieve placed over a bowl; weight with heavy plate and drain, overnight in refrigerator. Discard whey.

     

     

    Nutrition Facts Per Serving

    Calories 510 (49% from fat); Total Fat 28g (sat 17g, mono 8g, poly 1g, trans 0g ); Cholesterol 140mg; Protein 17g; Carbohydrate 50g; (Dietary Fiber 1g; Sugars 39g; ); Iron 1.2mg; Sodium 270mg; Calcium 504mg; Potassium 802mg

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