Syrnyky are small fried patties made from tvorog — fresh curd cheese — bound with
egg and a little flour. Every English-language name for them is misleading,
so it is worth putting them next to the things they get confused with.
Syrnyky against the near-relatives
| Syrnyky | Blintzes | Cottage cheese pancakes | |
|---|---|---|---|
| The cheese is | The dish itself | A filling inside a crepe | An ingredient in batter |
| Formed | By hand, into patties | Wrapped | Poured |
| Holds shape | Yes | The crepe does | No |
| Flour | 2–3 tbsp per 500 g | In the crepe only | Full batter |
| Eaten with | Smetana | Sour cream, jam | Syrup |
The first row is the real distinction. In syrnyky the curd is the food;
everything else is there in the smallest quantity that will hold it together.
What goes in them
Per 500 g of tvorog: one egg, 2–3 tablespoons of flour or semolina,
1–2 tablespoons of sugar, a pinch of salt. That is the entire recipe.
The variables that decide the result are the wetness of the curd and the size of the
patties — not the ingredient list.
Which is why the curd matters
Tvorog is pressed;
cottage cheese is sold sitting in liquid. Using an undrained tub is the single most common
reason syrnyky
fall apart
outside Eastern Europe.
Drain cottage cheese in a cheesecloth-lined sieve for an hour, or use farmer cheese.
Semolina instead of flour
A common Ukrainian variation and a useful one: semolina absorbs moisture as the mixture
rests, so the batter firms up on its own. Let it stand 15–20 minutes after mixing.
Frying
Medium heat, enough fat, 3–4 minutes a side until a firm golden crust
forms. Keep them 6–7 cm across and 1.5 cm thick — larger ones collapse before the middle
sets.
See also:
What is tvorog ·
What is smetana ·
What is nalysnyky ·
Cottage Cheese Pancakes with Cherry Sauce