For the Syrniki
- 1 7.5-oz package farmer’s cheese (I use Friendship brand)
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 tsp. sugar
- Zest of 1 lemon
- 4–6 Tbsp. all-purpose flour, plus more for dredging
- 3–4 Tbsp. organic canola oil or coconut oil
- Sour cream, to serve
For the Raspberry Sauce
- 1 6-oz package raspberries
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- 1 tsp. sugar
- 1/2 tsp. vanilla extract
- 1 tsp. all-purpose flour
- In a large bowl, stir together farmer’s cheese, egg, vanilla, salt, sugar and lemon zest until combined. Gently fold in 3 tablespoons flour. Do not overmix or dough will become tough; final dough should be light but still hold together, and not sticky to the touch. Fold in another tablespoon or two of flour into the dough, until desired consistency is reached.
- Transfer dough onto a lightly floured surface and form into a rough 12″ log with about a 2″ circumference.
- Place 1 tablespoon flour into a small shallow bowl and set aside for dredging.
- Heat a large skillet over medium heat and add enough oil to coat the bottom.
- Dip a knife into flour and slice log into ¾”-thick medallions. Dredge medallions in flour bowl, shake off access flour, and place into skillet. Cook until golden brown, about 3 minutes, then flip and cook for another 3-4 minutes. Transfer to a paper-towel lined plate.
- While syrniki are frying, in a small sauce pan, stir together all sauce ingredients. Cover and bring to a simmer. Gently mash raspberries with a fork and simmer, covered, over low heat until sauce thickens, about 4 minutes.
- Serve syrniki warm, with raspberry sauce and sour cream.