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.
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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.
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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.