Syrniki
Little pan-fried quark cakes with a golden crust and a soft, tangy centre, eaten with soured cream and cherry jam.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
- If the quark seems wet, press it in a cloth-lined sieve for 20 minutes; a damp mixture will slump in the pan.
- Mash it with a fork together with the egg, sugar, salt and vanilla until evenly combined but still slightly grainy.
- Fold in the flour without working the mixture. It should stay soft and sticky, so resist adding more flour than needed.
- Flour the work surface generously, roll the mixture into a 5 cm log and cut twelve pieces, patting each into a disc about 2 cm thick.
- Heat the oil over medium-low and fry the syrniki for 4 minutes a side, leaving them alone, until evenly deep golden.
- Drain briefly and serve hot, with a generous spoonful of cold soured cream and some jam.
Keep the heat moderate: too high and the crust darkens long before the middle sets. Use dry curd cheese, and if yours is wet, press it in a sieve for an hour first, or the cakes will spread in the pan.
