Syrniki are Russian fried quark (cheese) pancakes that are traditionally garnished with light sour cream, varenye (jam), honey or apple sauce. The cheese mixture may contain raisins for extra flavour. Melbourne’s Blue Bay Dairy quark cheese is the perfect ingredient for making these quick-as-a-flash breakfast recipe gems. They’re simply delicious!
Syrniki (seer-nee-kee) Russian Sweet Cheese Fritters
Makes 12-14 medium size pieces
250g Blue Bay Quark Cheese, or drained cottage cheese
pinch of salt
50g caster sugar
½ tsp vanilla bean paste
½ tsp baking powder
100g plain flour, plus extra flour for dusting and rolling
100g unsalted butter for frying
fresh seasonal berries or other fruit jams and Blue Bay Kefir to serveicing sugar, to dust
1. Place the cheese, eggs, sugar, flour, baking powder and vanilla bean paste into a large mixing bowl. Using a fork or spoon mix until well combined (no longer than 2-3 minutes). The mixture will be very sticky, however, don’t worry it is meant to be this way.
2. Using a soup spoon, scoop syrniki batter directly onto a clean and floured work surface. Then roll to coat with flour and flatten with your palm to form a patty. Repeat process with the remaining batter to make approximately 12-14 small patties.
3. Heat a nonstick or cast-iron frying pan over medium heat. A one third of the butter (per cooking batch) allowing it to melt in the pan. Before frying, make sure the butter is hot by sprinkling a little bit of flour into it; if it sizzles, it’s hot enough.
4. Cook the syrniki pieces in batches 4-5 patties, for 1–2 minutes or until golden, then turn over and cook for a further 1–2 minutes or until golden and slightly puffed. The flour coating will make the outside slightly crispy while the mostly cheese filling will taste light and delicious.
Dust the syrniki pieces with icing sugar and serve with seasonal berries or your favourite jam with a generous spoonful of Blue Bay Kefir.