20-Minute Crispy Fried Cottage Cheese Patties
Fried cottage cheese patties turn a humble tub of cottage cheese into a golden, crunchy weeknight dinner or savory snack.
They’re soft and creamy on the inside with a thin, crisp crust, and the whole thing comes together in about twenty minutes.
What Makes These Patties So Good
The outside fries up shatteringly crisp while the center stays soft and almost custardy. There’s just enough salt and scallion to make each bite interesting without weighing it down.
I keep coming back to this because the ingredient list is short and the technique is forgiving. Even if your patties look a little uneven, they still fry up deliciously.
Ingredients
- 1 cup full-fat cottage cheese: small curd works best; pat it dry with paper towels before mixing.
- 1 large egg: binds the mixture so the patties hold together.
- 3 tbsp all-purpose flour: plus more for dusting.
- 2 scallions, thinly sliced: use both the green and white parts.
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil, for frying: any neutral oil with a high smoke point.
Variations / Substitutions
- Swap scallions: use chives or a spoonful of finely chopped parsley instead.
- Add a little heat: a pinch of red pepper flakes or a dash of hot sauce in the mix.
- Ricotta swap: you can use well-drained ricotta, but the patties will be softer; press it dry thoroughly first.
- Gluten-free: a 1:1 gluten-free flour blend works in place of the all-purpose flour.
If you like these, you might also enjoy my simple zucchini fritters.
How to Make Fried Cottage Cheese Patties
Step 1: Mix the Batter
In a medium bowl, combine the 1 cup cottage cheese, the egg, 3 tbsp flour, scallions, salt, and pepper. Stir until everything is evenly distributed. The mixture will be lumpy from the curds, which is exactly what you want.
It should hold together loosely when you scoop it. If it feels very wet and doesn’t clump, stir in an extra tablespoon of flour.
Step 2: Shape the Patties
Place about a tablespoon of extra flour on a small plate. Scoop a generous spoonful of the mixture and drop it right onto the flour. Use your hands or the back of the spoon to gently flatten it into a disc about 2 inches wide, turning once so a light layer of flour coats both sides. This light coating helps the crust form.
They don’t need to look perfect. Just aim for an even thickness so they cook at the same rate. You’ll get 6 to 8 patties, depending on how generous your scoops are.
Step 3: Fry the Patties
Heat the 2 tbsp oil in a large nonstick skillet over medium heat. Wait until the oil shimmers but isn’t smoking, about 2 minutes. Carefully lay the patties in the pan, leaving a little room between them. You may need to cook them in two batches.
Cook until the bottoms are deep golden and crisp, about 3 to 4 minutes. Flip them gently with a thin spatula and fry the second side until golden and the centers feel firm to the touch, another 3 minutes.
Step 4: Serve Them Hot
Lift the patties onto a paper-towel-lined plate to drain for just a few seconds, then move them to a serving plate. Serve them right away while the crust is still crisp and the center is soft.
A little sour cream or a quick cucumber salad on the side rounds them out beautifully. A final pinch of flaky salt right before serving sharpens the flavor without overcomplicating things.
Tips for the Best Patties
- Use a light hand when shaping the patties. Packing the mixture too firmly makes the centers dense instead of tender.
- Let the skillet get properly hot before you add the patties. A pan that’s too cool will make them absorb oil and turn greasy rather than crisp.
- Work in batches and keep the cooked patties warm in a 200°F oven on a rack while you fry the rest. That way everyone gets hot patties at the same time.
- Eat them within a few minutes of frying. The crust softens as they sit, and they’re at their best right out of the pan.
Storing Leftovers
- Refrigerate: Keep any leftovers in an airtight container for up to 2 days.
- Reheating: Warm them in a dry skillet over medium heat until the crust recrisps. They won’t be quite as crunchy as fresh, but they’ll still be good.
What to Serve With Fried Cottage Cheese Patties
A dollop of sour cream or Greek yogurt and a squeeze of lemon brighten the whole plate. For a full meal, pair the patties with a simple green salad dressed in a light vinaigrette or a pile of roasted vegetables. They also make a satisfying vegetarian patty tucked into a soft bun with lettuce and pickles.
Frequently Asked Questions
Can I use low-fat or fat-free cottage cheese?
Yes, but the patties won’t be as creamy inside. Full-fat cottage cheese holds together better and gives a richer texture.
Why did my patties fall apart in the pan?
Too much moisture is usually the culprit. Make sure to pat the cottage cheese dry before mixing and add a touch more flour if the batter looks too wet.
Can I bake these instead of frying?
You can, though they won’t get as crisp. Place them on a greased baking sheet, mist the tops with oil, and bake at 425°F for about 12 minutes, flipping once, until golden.
Fried Cottage Cheese Patties Recipe
Ingredients
Method
- Stir together the cottage cheese, egg, flour, scallions, salt, and pepper in a bowl until evenly combined.
- Scoop spoonfuls of the mixture onto a plate of flour and gently shape into flat discs, lightly coating both sides with flour.
- Heat the oil in a skillet over medium heat, then fry the patties for 3 to 4 minutes per side until deep golden and firm.
- Drain briefly on a paper towel, transfer to a plate, and serve immediately.
