Jewish Exponent
PHILADELPHIA Print | Digital |
Reach an affl uent audience of
50,000 engaged readers with our
print & digital magazine.

Upcoming Special Sections
Home Services
May 19
Syrniki (Cheese Pancakes) |
Dairy Yield: Makes about 8 syrniki
Equipment: Preferably a stand
mixer fitted with the paddle attach-
ment or a large mixing bowl and
electric mixer
ArtCookStudio / iStock / Getty Images Plus
⅓ cup flour, plus ⅓ cup
1 pound farmer cheese
2 eggs
⅓ cup sugar
¼ teaspoon salt
⅓ cup golden raisins
4-8 tablespoons vegetable oil, or
more if needed
Accompaniments: yogurt, sour
cream, preserves or berries
Place ⅓ cup of flour in a flat-bot-
tomed bowl. Arrange 2 layers of
paper towels on a platter. Reserve.

In the bowl of a stand mixer (or in a
large mixing bowl if using an electric
mixer), crumble the farmer cheese.

Add the eggs. Mix well until com-
bined. Add ⅔ cup of flour, sugar and
salt. Beat until the lumps disappear.

Gently mix in the raisins. Let it rest
for 5 minutes.

Meanwhile, in a large skillet, heat 4
tablespoons of oil on a medium-low
flame, adding more oil at any time, if
needed. Using a soup spoon, ladle a heap-
ing spoonful of pancake batter, and
drop it into the reserved flour. Gently
roll the batter around in the flour. Lift
the batter ball and, with your hands,
form it into a flat pancake. Shake off
as much excess flour as possible.

Move the pancake into the heated
oil. Repeat, but don’t put more than
4 pancakes into the skillet at a time.

Fry them until the bottom sides are
golden brown and firm. With a spat-
ula, flip them to the other side until
golden brown. Watch the pancakes
carefully as they burn easily. Move
them to paper towels to drain.

Before the second batch, you may
need to drain the oil from the pan as
it could be dusted with flour, which
may burn. If so, when cool, wipe out
the pan with paper towels, and start
again with another 4 tablespoons
of oil.

Serve immediately with yogurt or
sour cream, preserves and/or berries.

Kotlety (meat patties) with
Mushrooms | Meat
Yield 5-6 kotlety
Mushroom filling:
2 tablespoons vegetable oil
4 ounces mushrooms, diced fine
½ small onion, diced fine
Kosher salt to taste
1 garlic clove, minced
¼ cup breadcrumbs
In a medium-sized skillet, heat the
oil on a medium flame. Add the
mushrooms and onion. Sprinkle it
with salt, and sauté until the vege-
tables are wilted. Add the garlic and
stir. When the garlic is fragrant, add
the breadcrumbs and stir to combine
for one minute. Remove it from the
flame and reserve.

Kotlety: 1 pound ground turkey
½ small onion, diced fine
Kosher salt to taste
Freshly ground black pepper to
taste ½ cup flour
3 tablespoons vegetable oil
Place the turkey in a medium-sized
bowl. Add the onion, salt and pep-
Help readers find the best
deals on indoor and outdoor
home improvement projects.

Windows, doors, gutters,
painting, roofs, general
contractors, plumbers,
electricians and more!
Wonderful Weddings
May 26
From venues to dress boutiques,
jewelers to caterers, everything
a couple needs to make their
special day perfect. Showcase
your services to help couples
planning their in-person nuptials.

Senior Lifestyle
June 2
From home health aides to
fi nancial planners to senior care
facilities, this is the perfect venue
to illustrate how your business can
assist older Jewish residents in the
search for local resources.

JEWISHEXPONENT.COM Contact your sales consultant to schedule
your advertising at 215-832-0700 ext. 2,
advertising@jewishexponent.com JEWISHEXPONENT.COM
23