Welcome to a delightful twist on a beloved classic! Syrniki, the cherished sweet cheese pancakes from Eastern Europe, are getting a modern, Italian-inspired makeover. Traditionally made with tvorog (farmer's cheese), this recipe swaps it for creamy, delicate ricotta, resulting in an unbelievably tender and light texture. We're also adding finely chopped dates for a touch of natural, caramel-like sweetness, eliminating the need for extra sugar. These Ricotta Syrniki with Dates are the perfect way to start your day—a wholesome, satisfying, and incredibly delicious breakfast that feels like a special treat.
Ricotta syrniki with dates
Ingredients for Ricotta Syrniki with Dates
- 250 g ricotta cheese
- 60 g dates
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour + more for dusting
- pinch of fine salt
- refined vegetable oil for frying
How to Make Ricotta Syrniki with Dates
Finely chop the pitted dates.
Add ricotta to the dates.
Crack a large chicken egg into the bowl.
Soak the dates in water or strong tea, then rinse them. Remove the pits. Finely chop the pitted dates.
Add the ricotta to the dates. Ricotta is a fresh Italian cheese, slightly sweet in taste, similar to cottage cheese but without the sourness. It is low in fat and high in protein. An excellent ingredient for syrniki (small, sweet cheese pancakes, similar to fritters)!
Mix the ricotta with the dates. Crack a large chicken egg into the bowl. Add a pinch of fine salt. Add a teaspoon of vanilla extract. Mix everything well again.
Add wheat flour.
Mix the dough well and let it rest for 5-10 minutes.
Use a teaspoon to scoop the dough onto a plate with flour.
Add the wheat flour. If you want to make gluten-free syrniki, grind 2 tablespoons of rolled oats in a coffee grinder and add the oat flour to the dough along with the wheat flour. You can also make syrniki with rice flour.
Knead the dough well and let it rest for 5-10 minutes.
Sprinkle wheat flour onto a wide plate or cutting board. Use a teaspoon to scoop the dough onto the plate with flour. These bite-sized syrniki are convenient to fry and kids love them!
Sprinkle the syrniki with flour on top as well. Don't worry if there's a lot of flour.
Sprinkle the syrniki with flour on top as well. Don’t worry if there seems to be a lot of flour. Only what sticks to the syrniki will remain. We’ll shake off the excess and put it back in the bag.
Dust a cutting board with flour and place the syrniki on it.
Place the syrniki in the hot oil, leaving a small distance between them.
Fry until golden brown on one side, then flip and fry the other side as well.
Dust your hands with flour, form round syrniki, and flatten them into patties. Lightly flour a cutting board and place the syrniki on it.
Take a wide, thick-bottomed frying pan and pour in refined vegetable oil. Heat it well. Place the syrniki in the hot oil, leaving a small distance between them. Don’t be shy with the oil; use plenty, but make sure it’s very hot. This way, the syrniki will fry almost like in a deep fryer and won’t absorb the oil.
Fry until golden brown on one side, then flip and fry the other side as well. It takes about one and a half minutes per side if the oil is well-heated.
Remove the syrniki from the pan and place them on a paper towel to absorb excess oil.
Remove the syrniki from the pan and place them on a paper towel to absorb any excess oil. Serve the ricotta syrniki with dates warm, drizzled with smetana (a type of sour cream).
And there you have it—a plate of warm, golden, and utterly irresistible Ricotta Syrniki with Dates! These little pancakes are best enjoyed fresh and warm, when they are at their softest. The traditional way to serve them is with a generous dollop of smetana (sour cream), which provides a lovely tangy contrast to the sweetness of the dates. However, feel free to get creative! They are also wonderful with a drizzle of honey, maple syrup, fruit preserves, or a side of fresh berries. We hope this recipe brings a touch of warmth and comfort to your table. Enjoy every bite!
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