Syrnyky with Raisins
Syrnyky get ruined in two ways: flour and heat. Too much flour turns them into rubbery discs, too little and they spread across the pan. A fierce burner gives a dark crust over a raw middle. Both are handled here: test the batter with a ball, fry on medium-low under a lid.
- Prep
- 20 min
- Cook
- 16 min
- Rest
- 15 min
- Total
- 51 min
- Servings
- 4
- Level
- Easy
- Per serving
- 395 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: Soak the raisins
Cover them with boiling water for 15 minutes, drain, then dry them thoroughly on kitchen paper. Water carried in on raisins is the commonest reason syrnyky go slack.
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Step 2: Drain the curd
Tip wet cheese into a cloth and squeeze gently. The test is simple: a handful squeezed in your fist should release no whey.
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Step 3: Sieve the cheese
Push it through a sieve. Grainy curd needs more flour to hold together — and more flour means a worse syrnyk.
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Step 4: Mix the batter
Stir in the eggs, both sugars and the salt, then the 70 g of flour and the raisins. Stop as soon as no dry flour is visible: long mixing develops gluten and toughens them.
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Step 5: Test the batter
Roll a test ball with wet hands. Holds its shape — fry. Slumps — add 10 to 15 g more flour, no more than that, and test again.
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Step 6: Shape them
Divide into 12, roll into balls, dust in flour and flatten each to 2 cm. Thinner ones dry out, thicker ones stay raw in the centre.
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Step 7: Fry under a lid
Heat the oil over medium-low. Fry for 4 minutes to a deep gold, flip, cover with a lid and give them another 4 minutes — the trapped steam cooks the centre before the crust can burn.
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Step 8: Serve
Drain briefly on kitchen paper and serve hot with sour cream.
Tips & variations
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Tip
Syrnyky spread for three reasons: wet curd, wet raisins or an over-hot pan. Flour is rarely the culprit.
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Tip
If the batter sticks to your hands, wet your palms instead of adding flour — the texture stays soft that way.
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Variation
Replace half the raisins with chopped dried apricots or dried cranberries.
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Storage
Two days in the fridge. Reheat in a dry covered pan for 3 minutes; frying them again makes them greasy.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 395 kcal | 1,580 kcal |
| Protein | 21 g | 84 g |
| Fat | 18 g | 72 g |
| Carbohydrates | 37 g | 148 g |
Approximate values calculated from standard ingredient data.
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