Cottage Cheese Fritters with Herbs (Gluten-Free)
These cottage cheese fritters are one of my favorite savory breakfasts when I want something filling but still light.
Made with cottage cheese, rice flour, fresh herbs, and cheese, they’re crispy on the outside, soft and cheesy in the middle, and naturally gluten-free. Even though they’re pan-fried, they don’t feel heavy, making them perfect for breakfast, brunch, or a quick afternoon snack.
I love serving them warm with a simple Greek yogurt and lemon dip. The creamy yogurt and fresh lemon brighten the rich cheesy flavor and make these fritters taste like something you’d order at a cozy café.
If you’re looking for a high-protein breakfast that’s easy to make and keeps you full for hours, these cottage cheese fritters are definitely worth trying.
Why You’ll Love This Recipe
- naturally gluten-free
- high in protein and very satisfying
- crispy outside and soft inside
- made with rice flour instead of wheat flour
- packed with cheese and fresh herbs
- perfect for breakfast, brunch, or a savory snack
- easy to make in one bowl
- delicious with Greek yogurt and lemon
🛒 Ingredients You’ll Need
To make these cottage cheese fritters, you’ll need:
- milk
- eggs
- rice flour
- cottage cheese
- grated cheese
- fresh dill
- green onions
- garlic
- salt
- olive oil or vegetable oil, for frying
For serving:
- Greek yogurt
- fresh lemon juice
How to Make Cottage Cheese Fritters
First, whisk together the eggs, milk, and a pinch of salt in a large bowl.
Next, add the cottage cheese and stir until well combined.
Then, add the rice flour and mix until smooth.
After that, stir in the grated cheese, chopped dill, green onions, and grated garlic.
Heat a little olive oil or vegetable oil in a non-stick frying pan over low heat.
Using a large spoon, scoop about 2–3 tablespoons of batter for each fritter and gently shape them in the pan.
Cover with a lid and cook over low heat until the bottom is golden.
Carefully flip the fritters and cook the other side until golden and cooked through.
Transfer the cooked fritters to paper towels to absorb any excess oil.
Meanwhile, stir together Greek yogurt and a squeeze of fresh lemon juice.
Serve the fritters warm with the yogurt dip.
Tips for the Best Cottage Cheese Fritters
- Use grated cheese so it melts evenly.
- Chop the herbs finely for the best texture.
- Cook over low heat so the fritters cook through without burning.
- Don’t make the fritters too thick, or they’ll take longer to cook.
- Let them rest on paper towels before serving.
- The Greek yogurt and lemon dip really completes the dish.
Variations and Add-Ins
These cottage cheese fritters are easy to customize:
- add spinach instead of dill
- use parsley or chives
- add a pinch of smoked paprika
- mix in cooked corn
- top with smoked salmon
- serve with avocado instead of yogurt
FAQ
Are these cottage cheese fritters gluten-free?
Yes. They’re made with rice flour instead of wheat flour, making them naturally gluten-free.
Can I use another type of flour?
Yes, but rice flour gives these fritters their light texture. Other flours may change the consistency.
Can I make them ahead of time?
Yes. Store them in the refrigerator and reheat in a dry frying pan or air fryer before serving.
Can I freeze them?
Yes. Let the fritters cool completely, then freeze for up to 2 months.
What kind of cheese should I use?
Gouda works especially well for these fritters, but you can use any cheese that is not too salty or has a mild, soft flavor.
Cottage Cheese Fritters with Herbs (Gluten-Free)
Ingredients
- 100 ml milk
- 2 eggs
- 60 g rice flour
- 130 g grated cheese
- 100 g cottage cheese
- salt to taste
- 1 small garlic clove grated
- chopped fresh dill
- chopped green onions
- olive oil or vegetable oil for frying
For Serving
- Greek yogurt
- lemon juice
Instructions
- Whisk together 100 ml milk, 2 eggs, and salt.
- Add 100 g cottage cheese and mix until smooth.
- Stir in 60 g rice flour, 130 g grated cheese, dill, green onions, and grated garlic.
- Heat a little oil in a non-stick frying pan over low heat.
- Spoon 2–3 tablespoons of batter into the pan for each fritter.
- Cover with a lid and cook until golden.
- Flip and cook the other side until cooked through.
- Transfer to paper towels to absorb excess oil.
- Serve warm with Greek yogurt mixed with a squeeze of lemon juice.
Notes
Cook over low heat so the fritters cook through evenly.
Don’t make the fritters too thick.
Let them rest on paper towels before serving.
Best served warm with the Greek yogurt and lemon dip.
