• Line mesh strainer with coffee filters, linen kitchen towel or double folded paper towel, add ricotta cheese and place over a bowl to drain in the fridge for 1 hour.
• In a large mixing bowl, add drained ricotta, eggs, sugar, 3/4 cup flour and vanilla extract. Stir well with spatula to combine.
• Preheat large ceramic non-stick skillet on medium heat.
• Place 3/4 cup flour on a medium size plate, scoop 1/2 cup ricotta mixture and place it on top of flour. Roll gently into a ball then place in one of your hands and flatten into 2/3 inch thick hockey puck.
• Now add 1 tbsp oil into the hot skillet and swoosh it around with your other free hand, and place your hockey puck in it. Repeat quickly and make more syrniki to fill up the skillet.
• Pan fry for about 4-5 minutes or until golden brown (carefully peak under) and carefully flip quickly with a good spatula. Repeat with remaining batter.
• Serve syrniki with a dollop of yogurt or sour cream and jam. Or sour cream and sprinkled with sugar.

Store: Refrigerate leftovers in an airtight container for up to 5 days. They keep well. I recommend to reheat in a microwave or just enjoy cold.