Wednesday, June 19, 2013

Syrniki-Cheese Pancakes, With a Twist

 

One cannot stop at just one, for they are smashing! An old time favourite, syrniki were staple snacks when we were growing up. I twisted the ingredients a bit since I do not like the doughy type. So I added more quark (yoghurt curd cheese), used yoghurt instead of water, and less flour, plus egg and seasoning. I prefer the savory type, though sweet, vanilla flavoured ones are equally tasty.

The result is these delicate, soft on the inside, crispy and chewy on the outside cakes that pair with almost any sauce, jam or honey, though sour cream is a classic winner!



Battered Zucchini Fries



The season of bounty is officially here.
Zucchini or courgette (bostanel) is a wonderful summer squash which can be prepared in matter of minutes. Being very tender and delicate, it it requires minimal thermal treatment. In fact, these battered zucchini fries are crisp from outside and delightfully crunchy on the inside, since the hot oil  crusts the batter and barely affects the inside texture, if not let for too long to brown.

My batter is a simple one: yoghurt, flour, salt, paprika and a tad of turmeric. Crunch crunch. I had to protest them kids grabbing the whole plate and go away with it: hey, I am writing a blog!!!

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