step by step recipe with photo
Appetizing curd syrniki- A great option for a hearty breakfast. Adding a small amount of coconut flakes to the dough will add an exotic touch.
The presented recipe proposes to do without flour, and use semolina as the basis. The amount of semolina depends on the consistency of the cottage cheese. A pinch of soda will make cheesecakes more magnificent. Formed cheesecakes are placed on a very hot frying pan. Flour breading will not allow them to burn and at the same time provide a crispy golden crust.
Aroma of hot curd baking guarantees a full family gathering in the kitchen.
Ingredients
- cottage cheese - 250 g
- large chicken egg - 1 pc.
- sugar - 2 tbsp. l.
- vanilla sugar - 1 tsp
- corn or wheat flour for breading
- semolina- 2 tbsp. l.
- salt - 0.25 tsp
- coconut flakes - 40 g
- sunflower oil for frying
Cooking
1. Place the cottage cheese in a deep bowl and break the egg. Soften the curd with a fork while mixing with the egg. Rub well so that there are no lumps.
2. Add standard white and vanilla sugar to the curd mass, also do not forget about a pinch of salt. Thoroughly mix all the spices with the curd.
3. Add a little semolina to the curd dough. Mix well and leave aside for 15-20 minutes so that the semolina swells and becomes softer.
4. Add ordinary white coconut flakes to a plate with cottage cheese and mix. (Swarf can also be used in a different color.)
5. Add a couple of tablespoons of corn or wheat flour to the board. Form the curds with a knife and give them a rounded flattened shape.
6. Heat the oil in a frying pan, fry the curd blanks over medium heat on one side, then turn over and continue frying until browned on the second side.
7. Transfer the finished cheesecakes to a plate with disposable kitchen towels to rid the delicacy of excess fat. Then sprinkle with powdered sugar if desired and serve.
Very often, almost every day, for breakfast for my family, I cook cheesecakes. And so that we don’t get tired of this curd delicacy, I try to experiment with tastes. Sometimes I add dried fruits, fresh berries, and more recently I fell in love with coconut cheesecakes. It would seem that nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Do you want to cook perfect syrniki? I'm happy to share the recipe!
For the master class, I chose my favorite coconut cheesecakes. Let's get started soon!
Ingredients:
- 220 g 5% cottage cheese
- 1 egg
- 2 tbsp. spoons of coconut
- 2 tbsp. spoons of flour
- 0.5 tsp coconut oil
Cooking:
As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly and wet. Ideal for me was 5% in plastic packaging. Add the egg to the curd and mix.
Add the remaining dry ingredients: flour, coconut flakes, vanilla. I do not add sugar, as I usually serve some kind of cheesecake with sweet sauce. But sugar can be added to taste, about 1-2 tablespoons. The most tender cheesecakes are obtained with rice flour, but Wheat flour will fit too.
Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but rather high. Roll each cheesecake in a small amount of flour.
Fry cheesecakes on the slowest fire or in a multicooker bowl. I add a small amount of coconut oil, you can substitute sunflower oil without smell. We do not cover with a lid, we wait for the cheesecakes to be fried on one side until golden brown.
Gently turn the cheesecakes over and cover with a lid for a couple of minutes. Then remove the lid and cook the cheesecakes until golden brown for about three more minutes.
Cottage cheese dishes are very good both for breakfast and for an afternoon snack, especially if there are children in the family. Cottage cheese is very useful and simply necessary for a growing body. Of all the cottage cheese dishes, my family members are most delighted with syrniki. The highlight of this recipe is the coconut flakes. When fried, cheesecakes with coconut flakes emit an amazing aroma. Let my step-by-step photo recipe help you prepare a delicious cottage cheese breakfast.
To cook coconut cheesecakes in a pan, we need:
- 800 gr dry cottage cheese;
- 2 eggs;
- 4 tbsp semolina;
- 4 tbsp Sahara;
- 40 gr coconut;
- ½ tsp salt;
- 2 tsp vanilla sugar;
- 6 tbsp vegetable oil for frying.
How to cook cheesecakes with coconut and semolina
To prepare the dish, you need dry cottage cheese. If there is cottage cheese with excess liquid, then wrap it in gauze and place it in a colander for a couple of hours.
Take a large bowl and pour curd into it. We also send eggs, sugar, salt, vanilla sugar here. Mix well with a fork. Then, add semolina and finely ground coconut. Mix until smooth. We give our cheese dough rest 15 min.
After the time has passed, we begin to mold our cheesecakes. We will need a deep plate with flour and a cutting board. I take a tablespoon and, dipping each time in water, I collect a thick dough. In a bowl of flour, use my hands to roll and shape the cheesecake.
Sprinkle the board with flour so that the semi-finished products do not stick, and put the cheesecakes on the surface.
I heat the pan as much as possible, pour in purified, odorless sunflower oil. On medium heat, I fry cheesecakes with coconut flakes on one side for 2-3 minutes, and then, turn over and fry over low heat under the lid for another 3 minutes. So cheesecakes rise well and remain lush and without the use of soda.
With coconut flakes, they turned out very tasty, beautiful and lush. A hint of coconut gave an exquisite candy taste to homemade. Let a good breakfast set you and your family up for a great day. Bon Appetit!
How to cook cheesecakes with coconut recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
If you love coconut like I do, then this recipe is for you! And also, if you like to have cheesecakes for breakfast, then the recipe is all the more yours! Really very successful and delicious recipe making cheesecakes! Very fragrant, pleasant to the taste felt coconut flakes and aroma of vanillin. In the preparation of cheesecakes, the most important thing is to choose the “right” cottage cheese, that is, dry good cottage cheese, then your cheesecakes will not spread in the pan. And yet, I began to cook cheesecakes on semolina a long time ago, I like it much more and the cheesecakes turn out more magnificent, and the taste of cottage cheese is much richer. For breakfast, this option is just perfect, with a cup of coffee or cocoa, with honey or condensed milk, as you like ... It will be delicious for anyone!
Really a very successful and tasty recipe for making cheesecakes! Very fragrant, pleasant to the taste felt coconut flakes and aroma of vanillin. In the preparation of cheesecakes, the most important thing is to choose the “right” cottage cheese, that is, dry good cottage cheese, then your cheesecakes will not spread in the pan. And yet, I began to cook cheesecakes on semolina a long time ago, I like it much more and the cheesecakes turn out more magnificent, and the taste of cottage cheese is much richer.
For breakfast, this option is just perfect, with a cup of coffee or cocoa, with honey or condensed milk, as you like ... It will be delicious for anyone !!!
Very often, almost every day, for breakfast for my family, I cook cheesecakes. And so that we don’t get tired of this curd delicacy, I try to experiment with tastes. Sometimes I add dried fruits, fresh berries, and more recently I fell in love with coconut cheesecakes. It would seem that nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Want to make the perfect cheesecakes? I'm happy to share the recipe!
For the master class, I chose my favorite coconut cheesecakes. Let's get started soon!
Ingredients:
- 220 g 5% cottage cheese
- 1 egg
- 2 tbsp. spoons of coconut
- 2 tbsp. spoons of flour
- 0.5 tsp coconut oil
Cooking:
As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly and wet. Ideal for me was 5% in plastic packaging. Add the egg to the curd and mix.
Add the remaining dry ingredients: flour, coconut flakes, vanilla. I do not add sugar, as I usually serve some sweet sauce with cheesecakes. But sugar can be added to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.
We mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.
Fry cheesecakes on the slowest fire or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait for the cheesecakes to be fried on one side until golden brown.
