Syrniki with raisins

Syrniki with raisins. Firm and well drained; vegetarian coagulation, Weigh without shell, Unenriched white all-purpose wheat flour.

Natasha Kravchuk / Danielle Dolinsky — adaptation

20 + 20 min · 4

Ingredients

• 425 g Firm and well drained; vegetarian coagulation
• 200 g Weigh without shell
• 140 g Unenriched white all-purpose wheat flour
• 40 g Sugar, white
• 2 g Table salt
• 4 g Baking soda
• 5 g Distilled white vinegar
• 140 g Raisins
• 40 g Olive oil
• 100 g Sour cream

Preparation

1. Mix the firm curd cheese, eggs, 90 g flour, sugar and salt. Stir the baking soda into the vinegar, then add it to the mixture with the raisins.
2. Use the remaining flour to coat spoonfuls of mixture and shape about sixteen small, thick cakes. Keep the mixture soft; handle gently rather than adding more flour.
3. Divide the oil between batches and fry over medium-low heat for 3–4 minutes per side, until golden and set in the centre. Serve warm with sour cream.