Polatsk Curd Fritters (Syrniki polatskija)
Сырнікі полацкія Syrniki polatskijaSay it: sir-NEE-kee po-LATS-kee-yah
Syrniki polatskija are soft, golden cottage-cheese patties from the Polatsk region of Belarus. Made from drained curd, egg, a little flour and sugar, they are fried until crisp at the edges and tender inside. They belong to the wider family of East Slavic syrniki, eaten for breakfast or as a sweet, comforting dessert. The flavour is milky and lightly sweet, with a hint of vanilla and, often, plump raisins. Serve them warm with sour cream, jam or honey.
Polatsk Curd Fritters (Syrniki polatskija)
Сырнікі полацкія, Syrniki polatskija
Pronounced sir-NEE-kee po-LATS-kee-yah
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fritters
For frying and serving
Method
Drain the cottage cheese well in a fine-mesh sieve lined with cheesecloth for 10–15 minutes, pressing lightly to remove excess liquid. If using raisins, soak them in hot water for 10 minutes, then drain and pat dry.
In a mixing bowl, mash the cottage cheese with a fork until mostly smooth but still slightly grainy. Mix in the egg, sugar, salt and vanilla, then fold in the raisins.
Sprinkle the 1/2 cup (65 g) flour over the mixture and stir just until a soft, sticky dough forms; do not overmix.
Dust a work surface and your hands with the 2 tbsp (16 g) flour. Scoop out about 1/4 cup (60 g) portions and shape into 12 patties about 2 inches (5 cm) wide and 3/4 inch (2 cm) thick, dusting lightly if needed.
Heat the sunflower oil in a large nonstick skillet over medium heat until shimmering. Fry the patties in batches without crowding for 3–4 minutes per side, until deep golden and crisp at the edges and set in the centre.
Drain briefly on paper towels and serve warm with sour cream and berry jam or honey.
Regional variants
Some cooks add grated apple or a pinch of cinnamon to the curd mixture; fresh berries are also a common modern accompaniment.
Cook's notes
- Use dry cottage cheese; if yours is wet, drain it thoroughly or the patties will spread in the pan.
- Keep the patties thick and handle them gently so they stay tender rather than dense.
- Fry over medium heat, not high, so the outside turns golden while the centre heats through.
Serve with
Warm with sour cream, berry jam or honey, and tea or kefir.
Make ahead and storage
Shape the patties and refrigerate for up to 24 hours, then fry fresh. Leftovers keep for 2 days and reheat gently in a skillet.
