Syrniki with Ricotta
Very tender, soft and creamy. Ricotta makes these syrniki delicate — add the flour gradually and go by the consistency.
Ingredients
Cottage cheese(5%)300 g
Ricotta250 g
Eggs1 yolk
Rice flour100 g
Vanillato taste
Sugar40 g
Instructions
1
In a bowl, combine the cottage cheese, ricotta, yolk, sugar or honey and vanilla. Mix until even. If the cottage cheese is grainy, blend it briefly.
2
Add the rice flour gradually — 100 g first, then a little more if needed. The mixture should be thick and hold its shape while staying soft and slightly sticky.
3
Divide into portions. A glass makes them easy to shape on a surface dusted with rice flour. Roll the shaped syrniki lightly in rice flour and move them carefully onto a tray.
4
Fry in a well-heated pan over medium heat until golden on both sides. If you like, finish them over the lowest heat for another 1–2 minutes.
Freezing
Firm the syrniki up on a tray in a single layer
Then vacuum pack or transfer to a bag.
Keeps for up to 3 months
Fry them straight from frozen
Until golden on each side, then finish over low heat.