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Cottage Cheese Fritters |
No printed recipe available |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
300g fat-free cottage cheese
100g cherry tomatoes, chopped
½ lemon, zested
50g parmesan, grated, + extra for serving
25g fresh mixed herbs (basil, parsley & thyme work best),
chopped, + extra for serving 50g spinach, finely chopped
75g plain flour
1 tbsp olive oil
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This recipe did not work at all. The mixture was sticky and floppy, once
hot and tasted stodgy. I considered not putting it on the website, but
decided that it was better to be honest. |
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In a bowl, combine all
ingredients except the flour and oil. Mix well, then stir
in the flour.
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Heat the oil in a large frying
pan over a medium heat. Working in batches of two or three
(the mixture should make six fritters), spoon large blobs
into the pan and flatten with the back of the spoon to
make thick discs. Turn when crisp and golden on the
bottom. When both sides are cooked, remove from the pan
and keep warm in a low oven while you fry the next batch.
Serve hot, sprinkled with parmesan and herbs.
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DAILY
DINNERS 
