Cottage Cheese Fritters
These rich and cheesy fritters make a great building block to a meal. Serve them alongside a side salad to turn it into a main, with poached eggs for... Read more These rich and cheesy fritters make a great building block to a meal. Serve them alongside a side salad to turn it into a main, with poached eggs for brunch or eat as a savoury snack. They reheat very well so can be made at the start of the week as a meal prep item. These rich and cheesy fritters make a great building block to a meal. Serve them alongside a side salad to turn it into a main, with poached eggs for brunch or eat as a savoury snack. They reheat very well so can be made at the start of the week as a meal prep item.
Plantpoints
Plantpoints
NUTRITION PER SERVING (Read more)
Notes
Freezing instructions: Can be frozen for up to 3 months. Freeze in a single layer on a baking tray. Once hard, transfer into a freezer bag. Allow to defrost completely overnight in the refrigerator, then reheat in an oven at 180°C/160°C fan for 6-7 minutes.
Tip: If using frozen sweetcorn or peas quickly defrost them by running under warm tap water in a sieve.
Plantpoints
Ingredients
Method
Gather and prepare your ingredients.
Place the eggs, parmesan, lemon zest, salt and a generous crack of black pepper into a bowl. Whisk to combine.
Add the cottage cheese and stir to combine.
Add the buckwheat flour and baking powder and stir to combine.
Fold in the sweetcorn, peas and basil. Reserve some basil for garnish, if desired.
Heat a small amount of oil in a frying pan over medium heat. Add heaped spoonfuls of batter and cook for 2-3 minutes. When you see bubbles in the centre they are ready to flip. Cook for about 2 minutes on the other side. The batter will gently expand as they fry, so don’t crowd the pan. Serve sprinkled with basil, if desired.
Notes
Freezing instructions: Can be frozen for up to 3 months. Freeze in a single layer on a baking tray. Once hard, transfer into a freezer bag. Allow to defrost completely overnight in the refrigerator, then reheat in an oven at 180°C/160°C fan for 6-7 minutes.
Tip: If using frozen sweetcorn or peas quickly defrost them by running under warm tap water in a sieve.
User comments (30)
These are easy and tasty! My whole family enjoyed them.
Absolutely delicious. I’ve made them for weekend brunches and am really looking forward to them. Love the addition of lemon zest and basil - it really lifts the flavour. Will be repeating these often. Thanks DK team!
Loved these, husband had with veg soup and I had with a beetroot, avo and rocket salad with EVOO and Balsamic dressing, yummy and mixture left for tomorrow, when I may make homemade baked beans to go with them
Very tasty, kids love it.
Made 12. Needed 1 more heaped tbsp flour then recipe as too wet. Delicious
These were very nice. I've read many comments saying their mixture was too wet. Not sure if the recipe has been updated since those comments, but I found the batter was not too wet at all. They're very filling and delicious and I'll definitely be trying these with different veg too.
Great for using up any spare veg
Loved these fritters. I thinly sliced some roasted capsicum and leftover Wagyu steak and was so awesome. Used rice flour, very light and fluffy!
Cottage cheese has a lot of moisture, so I needed to add flour to make it firm. But I love the recipe and cooked it 3 times already
Good and easy but use non-stick skillet.
Delicious!
They were tasty except I put too much flour in and they were a little dry. Next time I will make sure to make the mixture like batter.
I used this recipe as a basis for using up leftover veggies. It was good, with veggies I had, Runner beans and carrots, it could have done with some more seasoning.
Maybe with suggested pea and corn it would have been okay.
Tasty and enjoyed them for brunch, but like others, i also found the mixture very runny once in the hot fry pan. I had only tested 2 first, so iy was easy to just add another tablespoon of flour (I used chickpea) to the remaining mixture and it worked perfectly 👌🏼
This was very wet but still cooked well, I think having a hot pain and waiting for the bubbles in the middle really help. Didn’t have basil so used chives which was delicious
Really good recipe. Miniature omelettes. Very popular with the family. We had them with a side salad. Perfect.
Difficult to handle in frying pan, added chia seed “egg” to help hold together. Was worth the stressful cooking !!
I put fritters under grill for a minute before flipping and added egg as per other person's feedback.
Just tried these. Lovely. Cooked them in a toastie maker so all stuck together nicely.
Following the feedback I added an “egg-stra” egg. Worked well. I burned the first batch though.
Really liked the idea of this but I just couldn’t get the fritters ingredients to stay together, so ended up with more of a corn and pea scramble which I liked the taste of. Think I will try again with less corn and maybe try mashing some of the corn to see if it helps the ingredients bind together better.
Tastes great, but fell apart while cooking so not easy to do - was half quantity for 6, with 1 egg.
Very easy to prepare (I prepared batter in advance as I would not have had time to do). Relay enjoyed the fritters & will definitely cook again.
lemon zest really brought the flavours together
Another tasty recipe - I served the fritters with poached eggs for Sunday brunch. I found them a little bit tricky to turn without them breaking but not a major problem. The touch of lemon rind really added to the taste.
Taste was great but seemed too wet a mixture and it didn't stay together.
I struggled cooking on a pan, they got stuck to the pan, and could not flip them, also used way more oil than i would have liked to. So I put a baking paper on a tray, sprayed that with oil and cooked in the oven. Less mess, taste just a good and less oil.
It is necessary to use a coated pan which is hot enough. If the pan isn’t coated or not hot enough, the patties fall apart.
Loved! A little tricky to flip at first but so so delish
Flavour was lovely but ended up more of a hash as this was quite a wet mixture. Looking at the pictures of the ingredients I wonder if the amount of flour is correct?