Rating: 4.53 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

These fritters are made with cheese then fried in oil, so they are a perfect addition to your Hanukkah table. Serve them hot with jam on the side.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 to 12 fritters
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.

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  • Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

883 calories; protein 4.9g; carbohydrates 15.7g; fat 90.4g; cholesterol 24.2mg; sodium 244.4mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
12/20/2003
These are terrific! I will definetly make them again. One tip so you don't make the mistake I did - don't make the dough balls too big. They don't cook in the middle leaving a creamy center which is still good but not how they are supposed to be. Also make sure as with all oil frying that your oil it hot hot hot! That way they won't be greasy. These were so tasty not heavy or greasy at all and my picky husband who rarely tries anything new even liked them! Thanks for this great recipe! Read More
(25)

Most helpful critical review

Rating: 1 stars
09/26/2006
I really did not care for this recipe. I was not fond of the taste of cheese and nutmeg together. I was looking for a recipe similar to the one for Cheese Fritters sold in a local restaurant but this one failed to compare. Read More
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/20/2003
These are terrific! I will definetly make them again. One tip so you don't make the mistake I did - don't make the dough balls too big. They don't cook in the middle leaving a creamy center which is still good but not how they are supposed to be. Also make sure as with all oil frying that your oil it hot hot hot! That way they won't be greasy. These were so tasty not heavy or greasy at all and my picky husband who rarely tries anything new even liked them! Thanks for this great recipe! Read More
(25)
Rating: 5 stars
01/26/2009
I thought these were great! I didn't have any half & half so I just used the same amount of milk and they turned out great. I'm not a big nutmeg fan so I substituted cinnamon and ginger. I recommend trying to not make the fritters too large which can result in the middle not being done. To go with the fritters I made an apple sauce out of shredded apples dried cranberries lemon juice cinnamon ginger butter water and a dash or two of salt. I heated on the stove (slightly above medium) until it became somewhat thick (around 15 minutes total). Try cutting the cheese fritters in half and placing the apple sauce on it. Yummy! Read More
(16)
Rating: 5 stars
02/26/2005
What a great taste! I had some leftover cottage cheese that I wanted to use up and this was the perfect solution! Make sure you drain the fritters well after frying as they do retain the grease. The nutmeg adds an awesome surprise flavor. Light and fluffy and yummy w/raspberry jam! Read More
(8)
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Rating: 5 stars
03/31/2010
OM Gosh but these are good... fluffy little balls of heaven! I didn't have 1/2 & 1/2 so I used milk otherwise I followed the recipe exactly. I served them with seedless raspberry jam. I like them enough that I'll be making these for Easter morning! Read More
(4)
Rating: 5 stars
04/25/2005
I made these last Chanukah and found they were fantastic. I made them for a friend who is really picky and he just kept going on and on about how good they were! Read More
(3)
Rating: 5 stars
01/05/2012
These were very tasty! The cottage cheese melts to make a custardy moist interior that contrast with the crisp outside. No one would be able to guess the "secret" ingredient. We loved the flavor of the nutmeg. Be sure to follow the directions and drop in by the rounded T so they cook through. Read More
(3)
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Rating: 5 stars
02/22/2003
good! Read More
(2)
Rating: 5 stars
09/04/2007
Outstanding! I made an orange sauce to dip these in and they were so good! Great quick breakfast! Read More
(1)
Rating: 4 stars
04/09/2012
Made these to go with dinner tonight. I thought it would be a great way to get my kids to try cottage cheese. No can do they wouldn't eat them! I don't know if they turned out right though. Some were soft but "cooked" inside some were runny inside. Not sure which texture is correct? I thought they were yummy but I like cottage cheese anyway. I followed the recipe as posted except for draining the cottage cheese...I didn't have time to wait and it didn't seem necessary. Read More
(1)
Rating: 1 stars
09/26/2006
I really did not care for this recipe. I was not fond of the taste of cheese and nutmeg together. I was looking for a recipe similar to the one for Cheese Fritters sold in a local restaurant but this one failed to compare. Read More