Even such a simple dish as syrniki, do not cook without knowing some culinary secrets.
- For perfect cheese cakes you need fresh curd with a homogeneous texture, without sourness, with a fat content of 7 to 18. If the cottage cheese is dry, add a little sour cream to the dough. If the cottage cheese, on the contrary, is wet, put it in a colander and allow the liquid to drain.
- Eggs and flour are ingredients that should not be much. When the eggs are more than necessary, rolling out the dough cake becomes problematic. A surplus of flour makes the cottage cheese “rubber”, depriving them of softness.
- To get a dietary version of the cottage cheese, add egg whites to the dough. But skim cottage cheese at the same time can not be used, otherwise the delicious dish just will not work.
- Do not add too much sugar. If the cheesecakes are not sweet enough, it can be easily corrected with honey, condensed milk, syrup or jam.
- Ideally, one cheese cake is enough for a dough, as it is placed in a tablespoon.
1. Classical syrniki
Ingredients:
- 200 g of cottage cheese;
- 1 egg;
- 2 tablespoons of flour;
- 1 tablespoon of sugar;
- 1 tablespoon butter;
- 1 pinch of vanillin;
- oil for frying.
Preparation
Soften the cottage cheese: for this, pass it through the grater. Add the egg, sugar, vanillin, flour and mix all the ingredients until smooth. Blind a few small cakes (before they can be fried, you can additionally roll in flour). Then send them to a skillet: fry each curd be on both sides until golden brown. To make the syrniki more juicy, in the end, hold them under the lid on low heat for 2-3 minutes.
2. Cheesecakes with carrots
Ingredients:
- 250 g cottage cheese;
- 1 carrot;
- 1 egg;
- 1 tablespoon of flour;
- 1 tablespoon of semolina;
- a pinch of sugar;
- oil for frying.
Preparation
Carrot clean and grind on grater. Mix with cottage cheese (also wiped), egg, flour, semolina and sugar. When you get a homogeneous mass, put it in the refrigerator for an hour. After that, you can make cheese cakes and fry in a pan until ready. Serve carrot cheese cakes best with thick sour cream.
3. Lush curd cakes
Ingredients:
- 250 g cottage cheese;
- 1 egg;
- 2 tablespoons of flour;
- 1 tablespoon of semolina;
- 1 tablespoon of sugar;
- ½ teaspoon of soda with the addition of lemon juice;
- a pinch of salt;
- pinch of vanillin;
- oil for frying.
Preparation
To make the syrniki more magnificent and more voluminous, some flour can be replaced with a manga, and add to the ingredients a soda with lemon juice – it will serve as a baking powder. Mix semolina and soda with grated cottage cheese, flour, sugar, salt and vanilla. Leave the dough for 20 minutes: during this time the semolina will absorb the liquid and swell. Then you can start frying cheese cakes.
4. Potato syrups
Ingredients:
- 1 potato tuber (boiled);
- 250 g cottage cheese;
- 1 egg;
- 1 tablespoon of flour;
- 1 teaspoon of sugar;
- a pinch of salt;
- melted butter for frying.
Preparation
Rub the cottage cheese and potatoes on a grater. Mix with egg, sugar, flour, salt. The resulting mass is cooled for 20-30 minutes. Then blend dough out of the dough and fry on melted butter on both sides until a golden crust appears. At the end, cover the pan with a lid and, having reduced the fire, leave the cheesecakes for another 3 minutes. Serve with sour cream and vegetables.
5. Cheesecakes with raisins and nuts
Ingredients:
- 250 g cottage cheese;
- 1 egg;
- 3 tablespoons flour;
- 2 tablespoons of sugar;
- 50 g raisins;
- 50 g of crushed nuts;
- oil for frying.
Preparation
Stir the curd mixed with flour and egg, add sugar and nuts. From the test obtained, blind the cheese cakes and fry in a pan on both sides (for each it should take about 2 minutes).
To have breakfast in the morning with fresh cheese cakes, do not spend a lot of time cooking them, make a dough in advance and leave it overnight in the fridge.
