Hello Chloe. You have already identified the primary suspect: the moisture content in your curd is almost certainly the main reason your syrniki are falling apart.
Traditional syrniki rely on dry, pressed farmer cheese or tvorog. Standard supermarket cottage cheese contains a high amount of liquid whey, which liquefies completely when heated and prevents the patties from holding a solid structure. Flash freezing can be a wonderful method for meal prep, but if the dough itself contains too much water, the patties will still melt into mush as soon as they heat up in the pan.
To ensure your syrniki hold their shape properly, here are the key adjustments you should make:
1. Squeeze out the excess moisture. Place your cottage cheese in a clean cheesecloth or thin kitchen towel and press out as much liquid whey as you possibly can. The cheese should feel dry and crumbly before mixing.
2. Reduce liquid binders. Use only an egg yolk instead of the whole egg, as egg whites introduce extra moisture. Additionally, keep added sugar minimal in the dough, as sugar melts into liquid syrup during cooking. It is better to sweeten the syrniki with toppings after frying.
3. Rest the dough. Using fine semolina (mannaya krupa) along with flour works wonderfully. Let the mixture sit in the refrigerator for 15 to 20 minutes before shaping so the grains can absorb any remaining moisture.
4. Dredge and fry gently. Roll each shaped disc in a light coating of flour before placing it in the pan to form an immediate crust. Fry over medium-low heat in a modest amount of oil, flipping once, and cover with a lid toward the end to let them cook through gently.
Once you master a dry base dough, you can indeed shape them, flash freeze them raw on a parchment-lined tray, and fry them directly from frozen over low heat with a lid on. I hope this helps you achieve sturdy, delicious syrniki for your weekly prep!
