Russian pastry fritters

Chebureki are pan-fried dumplings that are stuffed with a savory ground meat filling. Our tortilla hack gets this street food on the table fast!

Chebureki are savory turnovers that are the definition of Slavic comfort food. In this recipe, we use an off-the-beaten-path hack to help you whip them up at lightning speed – raw tortillas! Yes, this is not 100% traditional, but the outcome is so similar to authentic chebureki that you’ll hardly notice the difference. Who doesn’t love a good shortcut anyways?

Where can you find raw tortillas? Costco has an amazing pack of raw tortillas in the refrigerated section. If you don’t have a membership, you can find them at most grocery stores.

Place the cheese, eggs, 1½ tbsp oil, sugar, flour, baking powder and vanilla in a bowl. Using an electric mixer, beat until well combined (no longer than 2-3 minutes). The mixture will be very sticky, but don’t panic; that’s what it’s supposed to be!

Heat 2½ tbsp oil in a nonstick or cast-iron frying pan over medium heat. Meanwhile, dust a clean work surface with the extra flour. Using a soup spoon, scoop batter directly onto the floured surface, then roll to coat and flatten with your palm to form a patty. Repeat process with the remaining batter to make about 14 patties.

Before frying, make sure the oil is very hot by sprinkling a bit of flour into it; if it sizzles, it’s hot enough. Cook the fritters in batches, for 1–2 minutes or until golden, then turn over and cook for a further 1–2 minutes or until golden and slightly puffed. The flour coating will make the outside slightly crispy while the mostly cheese filling will taste light and delicious.

Dust the fritters with icing sugar and serve with your favourite jam. For a truly Russian experience, enjoy with a bit of smetana (crème fraîche).

Recipe from Vikalinka by Julia Frey, with photography by Julia Frey.

Not just for former Soviet Union members.

The most delicious cheese fritters (photo: Alon Masika, styling: Yael Magen)

Sirniki pancakes from Russian cuisine were once known only to those who immigrated to Israel from the Soviet Union.

Today, the sweet and soft cheese fritters are already familiar even to people from other ethnic groups who have been imprisoned in Baxman and are ready to swear that they are tastier than all the potato fritters.

In honor of Hanukkah, Batia Sorek from the beloved baking blog just-batia teaches how to make them easily.

In order to prepare the sirniki, she explains, they use Tavorog cheese – that traditional Russian thick and relatively dry cheese that is used for baking.

If you can’t find it, you can replace it with other cheeses of the same type, such as Canaan or Tob Taam.

The tastiest is dusting them with fine fine sugar and serving with sour cream and cherries preserved in syrup.

Looking for recipes for fritters and donuts?

All the best recipes for Hanukkah.

Sirniki – cheese fritters from the Russian cook (photo: Alon Masika, styling: Yael Magen)

Pancake flat or fluffy like a doughnut, these sweet and savoury fritters suit any whim. Go vege with potato and pea, or indulge in fried fruits – your fritter bond just got a whole lot stronger.

Holla at the jalapeno

Moreish as. Melbourne’s Smith & Daughters serve these vegan corn fritters in quantities of three or six at the restaurant. People always, ALWAYS choose six. You’ll see why!

Beer batter, beer batter

The secret to Stephanie Alexander’s carrot and basil fritters lies in the light beer batter and they’re fabulous with a yoghurt dipping sauce.

Fennel friendships

Known as a marathon in Greek, the fennel was thought to have increased longevity, strength and courage amongst ancient civilisations. We can’t say these crispy fritters will make boost your braveness levels, but we can speak to their deliciousness.

What makes a fish cake superb? The bouncy texture is non-negotiable, the red curry has to shine through and the flavours from the galangal, the chilli, the ginger all have to sing. The balance between sweet, sour, hot, and salty have to come together.

Cauliflower is calling

Simple cauliflower becomes a must-have snack with drinks when encased in a spiced cider batter.

Pea poppers

Light, fluffy and almost dumpling-like, these deep-fried vegetarian treats make such a delicious snack and are a great way to get the kids eating their greens.

Siesta calls

These crisp fritters are a speciality of the Cádiz province in the southern Spanish region of Andalusia. Prawns are encased in a batter of chickpea flour, parsley and onion before being fried.

Sweet cheeses!

Syrniki are fritters made from a farmer’s cheese called tvorog – similar to cottage cheese and ricotta, but is drier and has a tangy taste. If you’ve ever attempted to make pancakes, you’ll find these a breeze and they go great with some berry jam and dusted with icing sugar.

A Latin American rainy day delight

Hailing from Italy, these irresistible fried balls of appley dough are a guaranteed crowd-pleaser. Serve warm and dusted with sugar. This recipe makes 100! People, 100!

Custard is such a wonderful thing

If you have a special fondness for both custard and fried things, you’ll want to pop this chocolate and orange sensation in your mouth quicksmart. Dusted in a fennel sugar, these scream Italian getaway.

Ricotta stacks up

This light fritti recipe is quite simple and well-suited to entertaining. Ricotta made with goat’s milk is deliciously creamy with a lovely herbaceous, almost earthy note and is complemented beautifully with the addition of honey and pistachio.

Want more fritter action? Check out our collection here.


Corn fritters (perkedel jagung)These crisp, golden bundles burst with the sweetness and brightness of fresh corn, and are perfect for casual bites when entertaining.Pumpkin fritters with sweet ginger yoghurtThese breakfast fritters are soft on the inside and coated in a crispy batter then dusted with a sweet cinnamon sprinkle. Dip into the ginger yoghurt for extra deliciousness.Chinese toffee apple frittersThese Chinese-style toffee apples are simply apples fried in a crisp batter and tossed through a molten caramel. The apple pieces are picked up with chopsticks while still warm and dipped into iced water to set the caramel, delivering a crisp crunch with every mouthful.Honey and cheese fritters (seadas) These light, golden fritters are a little bit sweet and a little bit savoury. Use em’ up: doughnut meets pancake in these banana frittersHere’s another delicious way to use up those almost-black bananas. Flyover Fritterie is vegan and inspired by India’s best street foodWith its inventive menu of pakoras (vegetable fritters) and chai, this tiny eatery is challenging dated ideas about Indian food.

Непростые оладьи. Пять вкусных рецептов фриттеров

Фриттеры – зарубежное лакомство, которое появилось у нас вместе с модной американской кухней. Спроси американца, что же это за блюдо, – он и сам не ответит. В широком смысле слова фриттер – это что угодно, жареное во фритюре, поэтому в Штатах так называют и французские бинье, и итальянские фрителле, и даже русские сырники, и просто фрукты в кляре. Однако чаще всего фриттерами зовут оладьи из теста с добавлением кусочков фруктов или овощей. Опускать тесто в кипящее масло придумали давно – уже в Древнем Риме существовало блюдо под названием «scriblita» (нечто среднее между пончиками и маленькими пирожками), а дальше фантазия кулинаров плодила многочисленные вариации простого, казалось бы, рецепта.

Tесто для фриттера – что-то среднее между тестом для хлеба и блинов, не слишком жидкое и не слишком крутое . Чтобы оладьи получились пышными, в муку можно добавить разрыхлитель, а яйца слегка взбить в отдельной миске . Потом сухие и жидкие ингредиенты смешиваются и , если нужно, добавляется немного муки или молока, чтобы добиться нужной консистенции – смесь должна быть достаточно густой.

Фриттеры можно делать практически с чем угодно, рецептов великое множество. Для любителей экзотики подойдет креольский фриттер с бананами, а если хочется овощного разнообразия – кабачки и кукуруза. Но с мясом лучше не экспериментировать – за 3-5 минут ему не пропечься.

При жарке очень важна температура масла – она должна быть около 80°C. При более высокой начнут образовываться вредные вещества, к тому же фриттер попросту сгорит. Выкладывать готовое тесто на сковороду нужно небольшими порциями, иначе температура масла начнет падать, и оладьи быстрее пожарятся внутри, чем снаружи, и впитают много масла. Горячие фриттеры положите на бумажную салфетку, она уберет лишний жир.

Рецепт ванильно-яблочных фриттеров

1 чашка муки, 1 ст. л. сахара, 3/4 ч. л. разрыхлителя, 1/4 ч. л. соли, 1яйцо, 1/3 чашки молока, 4 ч. л. растопленного сливочного масла, 1 ст. л. апельсинового сока, 2 ч. л. апельсиновой цедры, 1/4 ч. л. экстракта ванили, 3/4 чашки яблок сорта Гренни Смит, очищенных и нарезанных небольшими кубиками, 1/2 чашки растительного масла, сахарная пудра.

В миске смешайте муку, сахар, разрыхлитель и соль. В другую миску положите яйца, молоко, масло, апельсиновый сок, цедру и ваниль. Постепенно вливайте смесь в миску с мукой, перемешивая, пока не получится тесто нужной консистенции. Смешайте с яблоками. Разогрейте масло до80°C градусов . Большой ложкой опустите тесто в масло и жарьте до образования золотистой корочки. Выложите на бумажные полотенца, посыпьте сахарной пудрой. Подавайте теплыми.

Рецепт банановых фриттеров

6 спелых бананов, 2 слегка взбитых яйца, 3/4 чашки муки, 3 ст. л. растительного масла.

В глубокой миске раздавите вилкой бананы и смешайте с яйцами. Всыпьте муку. На сковороде разогрейте масло. Ложкой выложите тесто на сковороду и жарьте до золотистой корочки. Подавайте с кленовым сиропом или медом.

Рецепт тыквенных фриттеров

2 чашки тертой тыквы, 1/4 чашки колотых грецких орехов, 1/4 чашки изюма, 1/4 чашки сахара, 1 ч. л. корицы, 1/4 ч. л. гвоздики, 1/2 ч. л. мускатного ореха, 1/2 ч. л. апельсиновой цедры, ½ чашки муки,1 яйцо, 2 ст. л. масла.

Смешайте все ингредиенты в миске. Разогрейте в сковороде масло. Ложкой выложите смесь на сковороду с маслом, жарьте до золотистой корочки около 4 минут с каждой стороны.

Рецепт кабачковых фриттеров

2 средних кабачка, 1 ч. л. соли, 1 ст. л. лимонной цедры, 10 нашинкованных листиков сельдерея, 1 измельченный зубчик чеснока, 1/4 ч. л. черного перца, 2 слегка взбитых яйца, 1/2 чашки муки, 1/2 чашки растительного масла.

Крупно натрите кабачки. Добавьте соль, цедру, сельдерей, чеснок, перец и яйца. Всыпьте муку, постоянно помешивая. Разогрейте на сковороде масло и жарьте фриттеры до золотистой корочки около 2-3 минут. Украсьте листьями сельдерея.

Рецепт фриттеров со спаржей и сыро фета

500 г очищенной спаржи, 1 пучок нашинкованного укропа, 1 пучок нашинкованного сельдерея, 2 пучка нашинкованного зеленого лука, 1/2 чашки мелко нарезанного сыра фета, 1 яйцо, соль, перец по вкусу, 1/2 чашки муки, 2 ст. л. растительного масла.

Мелко измельчите спаржу в комбайне. Смешайте спаржу, укроп, сельдерей, зеленый лук, сыр, яйца, соль, перец. Добавляйте муку постепенно, пока тесто не достигнет нужной густой, тягучей консистенции. Разогрейте масло. Ложкой зачерпните тесто и жарьте до золотистой корочки около 4 минут с каждой стороны.

Apple Fritters are a real treat. Although these donuts look and taste impressive, they are actually quite easy to make in the comfort of your own home.

Apple Fritters are rustic-style donuts that are packed with fresh apple chunks and spicy cinnamon. The dough is a bit denser than a traditional donut, which makes it even more perfect for dipping in coffee or tea.

Not only do these homemade Apple Fritters taste amazing, they will straight up have your home smelling like your favorite Fall candle. Let’s get started!

Apple Fritters Video

How to Make Apple Fritters?

  • Apples – Slice your apples and toss them with lemon juice. Set aside.
  • Frying Fritters – Using a Dutch oven or a deep pot, heat your frying oil. Fritters are fully cooked once they turn a darker shade of brown on both sides.
  • Donut Glaze – Although you don’t need to use a glaze, this simple frosting takes your fritters to the next level. Mix powdered sugar, lemon juice and water together until you get a nice, smooth texture. Drizzle right on top of your hot fritter and allow to set for a couple of minutes before serving.

Hot Tip: You could also coat your fritters in a mixture of cinnamon-sugar. This adds an extra pop of Fall flavor and a nice crunch.

Can You Bake Apple Fritters?

You can bake your Apple Fritters, but I wouldn’t recommend it. You just won’t get that same texture you would get from frying.

If you must bake them, line a baking sheet with parchment paper and preheat your oven to 350F. Make your Apple Fritter batter according to instruction. Then, using an ice cream scooper or measuring cup, scoop out about 1/4 cup batter for each fritter. Press down the fritter with the back of the scooper or measuring spoon to flatted it out a bit.

Bake in the oven for about 15 minutes or until golden brown. Immediately drizzle on your glaze and serve warm.

Tips for the BEST Apple Fritters

  • Choose the right apple. Granny Smiths are the go-to apple for fritters. Why? They stay firm and don’t get mushy when fried at high heat.
  • Don’t overmix the dough. Overmixing the dough will make your fritters turn out flat and dense. Fold the apples into the dough just until they are covered to keep the end product nice and airy.
  • Don’t overcrowd the frying oil. It might be tempting to rush the frying process, but don’t overcrowd the oil with too much batter. This will turn into a big mess. Fry no more than 2-3 at the time to get perfect, crispy fritters.
  • Use a candy thermometer to maintain hot oil. Your oil should stay at 375F when frying donuts. This is the perfect temperature for getting them nice and crispy.
  • Let donuts rest on a towel or a cooling rack. It would be a shame for you to do all that frying just to end up with soggy fritters. Instead of stacking your fritters on top of one another when they come out of the fryer, set them on a towel or cooling rack to drain.

Storing Apple Fritters

Store your Apple Fritters in an airtight container on the counter. When you are ready to chow down, reheat them in an air fryer to make them crispy again. You could also use a conventional oven for the same effect.

If you made too many and need to freeze a couple, go right ahead! Fritters reheat great from frozen too.

Hot Tip: Never microwave a fritter to reheat it. It will always come out soggy and as it cools it will turn chewy and rubbery. The extra time spent using the air fryer or oven is well worth the wait.

Other Apple Recipes

  • In a bowl, combine flour together with cinnamon, baking powder and salt. Set aside.
  • Peel and dice apples into small pieces. Toss them with lemon juice in a separate bowl.
  • Fold apples into the dough, just until apples are covered.
  • Preheat a heavy pot with oil. Once the oil reaches 375°F you can fry fritters. Fritters are ready when they have a darker brown color, almost burned.
  • Let them rest on a cooling rack or a papaertowel.

Fritters Glaze

  • In a small bowl, combine confectioners sugar with lemon juice and water. Add water in small portions at a time. Stir until the glaze reaches a smooth texture.
  • Drizzle the glaze over fritters and enjoy!

Amount Per Serving

Calories from Fat 18

% Daily Value*

Saturated Fat 1g

Vitamin A 129IU

Vitamin C 3mg

* Percent Daily Values are based on a 2000 calorie diet.

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.


  • For cheese fritters:500 grams of Tavorog cheese2 eggs M3-4 tablespoons of flour4 tablespoons of sugar¼ teaspoon baking powder½ teaspoon vanilla extractPinch of salt
  • 500 grams of Tavorog cheese
  • 2 eggs M
  • 3-4 tablespoons of flour
  • 4 tablespoons of sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Amaranth cherries or cherries preserved in syrup (optional)Fine fine sugar
  • Amaranth cherries or cherries preserved in syrup (optional)
  • Fine fine sugar

Chebureki (Fried Dumplings)

Chebureki are fried turnovers that are crunchy on the outside and filled with meat. A classic Slavic street food and crowd pleaser!

  • raw flour tortillas
  • adjust to taste
  • adjsut to taste
  • In a large mixing bowl, combine the ground meat with the egg, chopped onion, salt, and pepper. Place a couple of tablespoons of the filling on one side of the tortilla and press the filling into a thin layer. Fold the tortilla over to cover the filling.
  • Press a fork alongside the open edge of the tortilla to seal the filling inside. Repeat the process until all your tortillas are filled and sealed.
  • Preheat the oil in a skillet over medium-low heat. Fry the chebureki one or two at a time depending on the size of your skillet until golden brown on both sides.
  • Remove the cooked chebureki from the skillet and let them rest on paper towels to absorb the excess grease. Enjoy immediately!

Chebureki (Fried Dumplings)

Saturated Fat 7g

Trans Fat 1g

Vitamin A 42IU

Vitamin C 1mg

Storing and Freezing Chebureki

Whether you have a couple of leftover chebureki to store in the fridge or a batch you’d like to freeze for later, find our top tips for storing and freezing here.

  • Refrigerator: To keep chebureki on hand for up to 3 days, store leftovers in an airtight container in the fridge. This will keep them from turning soggy faster.
  • Freezer: Chebureki are best frozen before cooking and can be kept on hand for up to 1 month. After you assemble the dumplings, wrap them in plastic wrap and stick them in a sealable plastic bag or layer them between parchment paper in a freezer-safe container to prevent them from sticking. To thaw, place them in the fridge for a couple of hours and then fry them according to the recipe instructions.

Reheating Tip: Chebureki are best reheated in a conventional oven, toaster oven, or air fryer (check out this model by Cosori that I love if you don’t have an air fryer yet) until they’re crispy again. Avoid microwaving the dumplings, as they’re prone to turning soggy.

4 Top Tips for the Best Chebureki

Here you’ll find a collection of our top tips for the best chebureki.

  • Use lean ground meat. To prevent your dumplings from turning out super oily and soggy, opt for lean ground meat (90% lean or more).
  • Opt for raw tortillas over cooked tortillas if you can. Raw tortillas yield the best texture when pan-fried. In a pinch, it’s okay to use precooked tortillas.
  • Add in some fresh herbs. For a pop of earthiness, add some fresh parsley or cilantro to your filling.
  • Play around with different ground meats. You can use any combination of ground beef, lamb, chicken, pork, or turkey for the filling. Experiment with different combinations until you land on one you love!


Oftentimes, you’ll find a couple of tablespoons of milk added for moisture or some minced garlic.

How much salt and pepper should you add to the filling?

This really depends on your personal preference. Typically, we add about a teaspoon of each.

Can you make these in the air fryer?

Yes, the air fryer would get the chebureki crispy without the need for added oil. Just make sure to coat the tray well with cooking spray so the tortilla doesn’t stick.

Can you bake them instead?

It’s not recommended to bake the chebureki, as they won’t get as crispy. If you do, make sure to flip them halfway through cooking time and coat them well with oil.

Do you need to cook the meat filling first?

There’s no need to cook the meat filling before assembling the dumplings. Just ensure you spread a thin enough layer of the filling so that it fully cooks during pan-frying.

More cheese recipes

  • One ingredient potato fritters
  • Vegetable fritters and feta
  • Camembert wrapped in Swiss chard
  • Cheesecake from 3 ingredients
  • Rich orange cake
  • Mascarpone and crumble cake
  • Fish meatballs in a spicy tomato sauce
  • Tuna and white bean patties
  • Cold blueberry cheesecake
  • Roses of spinach and cheese from spelled flour
  • Harima is vegan
  • Cheese fondue bread and roasted vegetables
  • Matza and cheese fritters (Bormalikos)
  • Recipes for Hanukkah
  • Recipes for fritters

More of Classic Recipes

  • 1 In a bowl, mix together the cheese, eggs and sugar until a uniform mixture is obtained.
  • 2 Add flour, baking powder and vanilla extract and mix to combine (the mixture is a little sticky and that’s fine).
  • 3 Flour a work surface well and prepare another lightly floured plate/pan next to it.Take a heaping spoonful of the cheese mixture, place on the floured surface and roll into a ball.Flatten into a sort of thick disk, and place on the floured plate.Continue like this with the whole mixture.
  • 4 Heat 2-3 tablespoons of oil in a pan (according to tradition, fry in a lot of oil, of your choice) and fry the siriniki on both sides until golden.
  • 5 Serve with a mound of sour cream and finely powdered sugar on top.Serve with tea.It tastes best with granulated sugar and sour cream.Cheese fritters (photo: Alon Mesika, styling: Yael Magen)

What are Chebureki?

Chebureki is a popular Slavic pastry that has roots in both Eastern Europe and Central Asia. Deep-fried or pan-fried, the turnover is filled with a savory blend of ground meat, onions, and simple seasonings. Despite the turnover being pioneered by Crimean Tatars, you’ll find it served in many restaurants and street markets throughout Russia, Turkey, Ukraine, and beyond. Below, find an overview of the flavor, texture, and time it takes to make our simplified version of this snack.

  • Flavor: The rich and savory filling of spiced chicken and beef is complemented by the earthy, slight sweetness of the tortilla.
  • Texture: The texture of chebureki features crispy pan-fried tortilla that’s sandwiched around a tender filling of ground meat and crunchy onions.
  • Time: From prep to table, these chebureki take just under 40 minutes to make.

Did you know? Traditional chebureki is made with a yeast dough that is rolled out into a super thin layer with a rolling pin. If you want to skip the tortillas and make the authentic version, you can get the recipe in our eBook on The Ultimate Russian Recipes.

How to Make Chebureki

Making our version of chebureki only requires 7 ingredients you likely already have hanging out in the kitchen and some super simple prep. Below, find a high-level overview of the recipe before you dive in.

  • Make the Filling: In a large bowl, mix the ground meat, salt, pepper, egg, and chopped onion until well-combined  combined.
  • Assemble the Chebureki: Place a few tablespoons of filling on one side of the raw flour tortillas. Next, fold the tortillas over and use a fork to pinch the sides together.
  • Cook the Chebureki: Heat the oil in a large skillet or frying pan. Fry the chebureki on each side until golden brown. Then, place the fried chebureki on a large plate lined with paper towels to absorb the excess oil. Enjoy!

Hot Tip: Spread the filling in a thin, even layer so it cooks through consistently.

Leave a Reply

Your email address will not be published. Required fields are marked *