Carrot Syrnyky
Raw grated carrot in syrnyky stays hard and releases its water straight into the pan. Five minutes in butter changes that: the carrot softens, sweetens, and its beta-carotene moves into the fat and colours the batter a warm orange. The result is not a "healthy" version but a genuinely better one.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
Makes: 12 syrnyky, 4 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soften the carrot
Cook the grated carrot in butter over low heat for 5 minutes until soft. Fat dissolves beta-carotene, which is why buttered carrot tastes sweeter and looks brighter than raw.
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Step 2: Cool it
Tip it into a bowl and leave 10 minutes. Hot, it would cook the egg and melt the curd.
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Step 3: Sieve the curd
Push it through a sieve. Grainy curd stays lumpy even after frying — that is the difference between tender syrnyky and pebbly ones.
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Step 4: Mix the batter
Combine curd, carrot, egg, sugar, cinnamon, salt and flour. It should be soft but hold in the hand; resist adding more flour, which makes them rubbery.
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Step 5: Let it stand
Rest the mixture 10 minutes: the flour takes up moisture and shaping becomes easier.
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Step 6: Shape and coat
Form 12 patties 2 cm thick and dust them with flour. Thicker ones stay raw inside, thinner ones dry out.
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Step 7: Fry over medium heat
Three to four minutes a side, covered, over medium heat. On a high flame they scorch outside and stay raw within.
Tips & variations
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Tip
Grate the carrot finely: coarse shreds stay visible as strands and tear the syrnyk when you turn it.
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Tip
The lid matters — it creates steam, so the inside cooks in the same time the outside takes to colour.
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Variation
In the oven: 20 minutes at 190 °C on parchment gives a lighter version with an even shape and no frying.
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Storage
Two days in the fridge. Reheat in a dry covered pan; frozen ones fry straight from the freezer over low heat.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 320 kcal | 1,280 kcal |
| Protein | 16 g | 64 g |
| Fat | 14 g | 56 g |
| Carbohydrates | 33 g | 132 g |
Approximate values calculated from standard ingredient data.
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