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.