| category | recipe | ||
|---|---|---|---|
| cuisine | russian | ||
| type | pancake | ||
| aliases |
|
Sirniki are pan-fried quark (tvorog) fritters, a popular breakfast or dessert in Eastern European cuisine.
| name | form | volume in grams | part (ratio) |
|---|---|---|---|
| tvorog 2%-4% fat | dry | 250 | 1 |
| egg yolk | 25 | 0.1 | |
| all-purpose flour / semolina | 25 | 0.1 | |
| vegetable oil | 5 | 0.05 | |
| sugar | granular | 25 | 0.1 |
It must give 10 patties with ~25 grams each.
- Combine tvorog and egg yolk. Mix until well combined.
- Gradually add flour and semolina to the mixture, mixing until a soft, uniform dough forms.
- Lightly flour a work surface.
- Form dough into small, flattened patties, rest patties for 10-15 minutes in cold.
- Fry sirniki until golden brown on both sides on medium/low heat.
- Optionally put the patties in the oven to finish for 3-4 minutes.
- Tvorog has to be very dry
- flour is used to absorbe moisture; flour acts as the structural binder
- Flour coating the outside creates a dry surface. When this hits the hot oil, the flour undergoes the Maillard reaction, producing a crisp, golden-brown crust that protects the soft, creamy interior.
- Semolina: It absorbs excess moisture better than flour, resulting in a fluffier texture.
- For a more dessert-like profile, add a drop of vanilla extract or a few raisins to the mix.
- Yolks are high in fats and lecithin, which acts as a powerful emulsifier.
- Tvorog is naturally acidic due to the lactic acid produced during fermentation. Sugar acts as a chemical foil to this sourness
- Sirniki can be enjoyed cold as well
[1] https://www.tasteatlas.com/syrniki/recipe