Ricotta Syrniki With Coconut Condensed Milk
These delicate, melt-in-your-mouth syrniki are made completely without flour and with a light touch of citrus zest and vanilla.
Traditional syrniki are made with cottage cheese and flour, but this version uses ricotta and arrowroot starch, which gives a softer, more delicate texture.
By using coconut condensed milk with a sugar substitute, I keep this dish low in carbs. In addition, arrowroot starch helps to absorb excess moisture without spiking carbs the way wheat flour might.
They’re gluten-free, lower in sugar, and perfect for those living outside of countries where traditional farmer’s cheese (tvorog) is hard to find.
Recipe
Ricotta Syrniki with Coconut Condensed Milk
Servings 2
Calories 600kcal
Ingredients
- 400 g ricotta
- 2 tbsp arrowroot starch or 1 heaping tbsp rice flour
- ¼ tsp vanilla extract
- 1 egg yolk
- Zest of ½ lemon or orange
- Salt
- Sugar of sugar substiture
- A bit of flour or starch for dusting
- Vegetable oil for frying
Serving
- Seasonal Fruits and Berries
- Coconut Condensed Milk
Instructions
- Drain the ricotta using cheesecloth or a nut milk bag to remove excess moisture. Ricotta contains significantly more liquid than traditional curd cheese, even after straining.
- In a bowl, combine ricotta, arrowroot starch (or rice flour), citrus zest, vanilla extract, egg yolk, and a pinch of salt and sweetener to taste. Mix until a thick dough forms.
- Shape the mixture into a log and cut into small discs. Lightly dust each side with flour or starch.
- Heat a nonstick skillet with a bit of oil over medium heat and pan-fry the syrniki until golden brown on both sides.
- (Optional) Transfer to the oven and bake at 180°C (350°F) for a few minutes to finish — this makes them extra tender inside.
- Serve warm with coconut condensed milk, fresh fruits and berries.
