Entree: Belarus – Central Culinary Region – Цыбрыкі ➤ Tsibriki (Savory Belarusian cottage-cheese and potato fritters pan-fried and served with sour cream and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) farmer's cheese or full-fat cottage cheese, drained well
- 2 cups (450 g) mashed cooked russet potatoes, cooled
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 3 tbsp (45 ml) sour cream, plus extra for serving
- 3 tbsp (45 ml) finely chopped fresh dill
- 3 tbsp (45 ml) thinly sliced green onions (scallions)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 4 slices bacon, approx. 4 oz (115 g), chopped (for garnish)
- 3 tbsp (45 ml) butter or vegetable oil for frying
- Optional: 1 tbsp (15 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 lb (454 g) farmer's cheese or full-fat cottage cheese, drained well
- 2 cups (450 g) mashed cooked russet potatoes, cooled
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 2 large eggs, approx. 100 g
- 3 tbsp (45 ml) sour cream, plus extra for serving
- 3 tbsp (45 ml) finely chopped fresh dill
- 3 tbsp (45 ml) thinly sliced green onions (scallions)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 4 slices bacon, approx. 4 oz (115 g), chopped (for garnish)
- 3 tbsp (45 ml) butter or vegetable oil for frying
- Optional: 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine the drained farmer's cheese and mashed potatoes; mash together until fairly smooth but still slightly textured.
2. Stir in the flour, eggs, 3 tablespoons (45 ml) sour cream, chopped dill, sliced green onions, salt, and black pepper until a soft, slightly sticky dough forms. Adjust with a tablespoon of flour or a splash of sour cream if too wet or dry.
3. Cover the bowl and chill the mixture for 20–30 minutes to firm up, which makes forming the fritters easier.
4. While chilling, fry the chopped bacon in a small skillet over medium heat until crisp; transfer to a paper towel-lined plate and reserve the bacon fat.
5. Heat a large nonstick skillet over medium heat and add the butter and 1 tablespoon (15 ml) of reserved bacon fat (or oil) to the pan.
6. Form the chilled mixture into 8 patties (about 3–4 inches (7.62 to 10.2 cm) diameter), dust lightly with flour, and gently press to flatten.
7. Fry the patties in batches for 3–4 minutes per side, until deeply golden and cooked through; add more butter or oil as needed between batches.
8. Transfer cooked Tsibriki to a warm plate and keep covered while finishing the rest.
9. Serve two patties per person topped with a dollop of sour cream, a sprinkle of crisp bacon and parsley, and additional chopped dill or scallions as desired.

1. In a large bowl, combine the drained farmer's cheese and mashed potatoes; mash together until fairly smooth but still slightly textured.
2. Stir in the flour, eggs, 3 tablespoons sour cream, chopped dill, sliced green onions, salt, and black pepper until a soft, slightly sticky dough forms. Adjust with a tablespoon of flour or a splash of sour cream if too wet or dry.
3. Cover the bowl and chill the mixture for 20–30 minutes to firm up, which makes forming the fritters easier.
4. While chilling, fry the chopped bacon in a small skillet over medium heat until crisp; transfer to a paper towel-lined plate and reserve the bacon fat.
5. Heat a large nonstick skillet over medium heat and add the butter and 1 tablespoon of reserved bacon fat (or oil) to the pan.
6. Form the chilled mixture into 8 patties (about 3–4 inches diameter), dust lightly with flour, and gently press to flatten.
7. Fry the patties in batches for 3–4 minutes per side, until deeply golden and cooked through; add more butter or oil as needed between batches.
8. Transfer cooked Tsibriki to a warm plate and keep covered while finishing the rest.
9. Serve two patties per person topped with a dollop of sour cream, a sprinkle of crisp bacon and parsley, and additional chopped dill or scallions as desired.