*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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!
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!
Rating: 5 stars
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.
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.
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.
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