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... 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. 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.
Plantpoints
spices
Plantpoints
spices
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
spices
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 (11)
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?