Desserts

Extra Tender Syrniki With Ricotta

Сервировка сырников
Консистенция готовых сырников с рикоттой
Вкусные сырники с рикотты
Простой рецепт вкусных сырников

Ingredients

✔ ricotta – 500 g
✔ flour – 60 g (4 tbsp)
✔ semolina – 30 g (2 tbsp)
✔ egg – 1 pc.
✔ sugar – 2 tbsp.
✔ butter – 1 tsp.
✔ vegetable oil – 1 tsp.
✔ cinnamon – a pinch
✔ vanillin – a pinch

🕜 3 hours
👥 3 servings
Nutrition*: 10/12/18
Calories*: 220 kcal

* per 100 grams of raw product

Ингредиенты для сырников с рикоттой
Directions
  1. Make a dough of ricotta, semolina, flour, eggs and sugar.
  2. Place in the refrigerator for at least 2 hours.
  3. Shape the dough into the same size and shape.
  4. Fry the syrniki in a pan.
  5. Enjoy extraordinarily tender syrniki.

Full recipe

I think you love syrniki as much as we do, if you’re reading this recipe. After all, it is a quick, easy and affordable option for everyone as a dessert, and for some, as a complete meal. We have already shown several common variants of syrniki that we make ourselves, namely classic syrniki, syrniki with banana and healthy syrniki. They all differ in composition and cooking method, but they also have common features, namely that the dough turns out quite dense.

But what if you want more delicate syrniki? That’s exactly what this recipe comes in handy for. Let’s start with a little theory. Almost every cook knows that the dough is fixed with flour and eggs. But in the case of syrniki, we can go for a little trickery.

First, raise the fat content of the cottage cheese. After all, the fatter the curd mass, the better it behaves when frying. That’s why we will use ricotta, which has a fat content of 11%.

Secondly, we need to extract as much moisture as possible from the curd. While ordinary flour does this moderately well, semolina is ideal for this case. So we will use a combination of flour and semolina. This way we will make the dough more viscous, and not turn syrniki into a casserole.

Third, we will cook the syrniki not immediately, but after a few hours of “resting” the dough in the fridge. After all, during this time the mass will become denser, without adding a lot of flour, which is what we want. Kneading the dough is no different from other recipes. We mix in a bowl the ricotta (500g), flour (30g), semolina (30g), sugar (2 tbsp), egg (1pc), vanilla (pinch) and cinnamon (pinch).

To make it easier to achieve homogeneity, I beat the egg separately, and then add it to the other ingredients.

If you decide to make semolina syrniki with fat cottage cheese, add a pinch of salt. The ricotta is already salted, so I’m skipping this point.

The finished dough resembles the consistency of a very thick sour cream – it sticks to the spoon, but it is almost impossible to make something out of it.

Cover the bowl with a lid or wrap it in clingfilm, and put it in the refrigerator for a few hours.

Since we like to have breakfast syrniki, we prepare the dough in the evening and leave it to stand until morning. After the allotted time we take out the dough and put it on a table sprinkled with flour (2-3 tbsp). Use a silicone spatula to spread the entire mass out of the bowl.

Carefully roll out a sausage, as thick as a wide shot glass. Then we take a knife and cut the dough into pieces of equal size. I got 11 pieces.

One by one we take the dough pieces, turn them on their sides to dip them in flour, and use our hand and a knife to shape them into a syrnik.

The dough is very delicate, so do not use brute force, otherwise there is a chance to get a curd pancake. After doing the procedure on one side of the syrnik, turn it with a knife to the other side and repeat the procedure. In this way we make syrniki of all the dough.

We will fry the syrniki in a frying pan, in a mixture of oil. First, we heat up a frying pan with vegetable oil. I fry on a large burner, with the fire a little less than medium. We put the syrniki in the pan and fry them for about 5 minutes on one side.

During this time we get a ruddy crust. We turn the syrniki and put butter on them. Since the syrniki dough absorbs butter quickly enough, there is not much left for the second side, and thanks to the piece of butter, we will not let them burn.

Also the butter will add a touch of creaminess to our dish. For the second side, I already make the fire to a minimum, because the syrniki are well heated and they only need to brown. When taking the syrniki off the fire, do not forget to blot them in a paper towel to get rid of excess fat.

Then put it on a plate and let it cool a little.

The finished syrniki are very tender and just melt in your mouth.

Of course, they are not as fluffy and puffy as in the variant with the leavening agent, but that’s another story. Ricotta syrniki are best eaten with a topping. I like cherry or apricot jam, banana sauce, and chocolate syrup best.

Bon appetit! Don’t starve 😋

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