Russian Syrniki

If using cottage cheese, drain excess liquid and press through a fine mesh sieve or pulse in a food processor until smooth (1 lb drained farmer's cheese (or cottage cheese) can be used as is).

In a large bowl, combine the cheese, 2 beaten large eggs, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Mix well until smooth.

Gradually add the 1/2 cup all-purpose flour to the cheese mixture, stirring until just combined. The dough should be soft but not too sticky. If it's too wet, add a bit more flour.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and make it easier to handle.

Place the 1/4 cup all-purpose flour (for dusting) on a plate. With floured hands, form the cheese mixture into balls about 2 inches in diameter, then flatten into patties about 3/4 inch thick.

Dredge each patty in flour on both sides, shaking off excess.

In a large skillet, heat the 1/4 cup unsalted butter and 2 tbsp vegetable oil over medium heat until hot but not smoking.

Carefully place the patties in the skillet, leaving space between them. Cook until golden brown on the bottom, about 3-4 minutes.

Flip and cook the other side until golden brown, about 2-3 minutes more. Work in batches if necessary, adding more butter and oil as needed.

Transfer the cooked syrniki to a paper towel-lined plate to drain excess oil.

Serve warm with 1/2 cup sour cream (for serving), 1/2 cup berry jam (for serving), or 1/4 cup honey (for serving) as traditional toppings.