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
Soft ricotta syrniki drizzled with creamy coconut condensed milk: a dairy-rich, protein-paacked and naturally sweet breakfast or dessert.
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.
