These cottage cheese corn fritters are crispy on the outside, creamy on the inside, and packed with sweet corn goodness. They’re perfect for brunch, a light lunch, or even a snack with a dollop of sour cream or hot honey. Super quick to mix up and pan-fry—plus, they reheat like a dream.
🧡 Why I Love This Recipe
This recipe came from a weekend where I had leftover cottage cheese and a can of corn just hanging out in the pantry. I tossed a few things together, fried them up, and instantly fell in love with how comforting and satisfying they were.
Here’s why it’s a regular repeat:
- 🔥 Crispy edges + creamy center = magic
- 🥄 Uses basic pantry + fridge staples
- 🧀 High-protein thanks to cottage cheese
- 🌽 Can be made ahead and reheated
- 🧂 Super customizable (add herbs, spice it up, etc.)
⏱️ Time & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes about 10–12 fritters)
📊 Macros (Per Serving)
- Calories: 260
- Protein: 14g
- Fat: 13g
- Carbs: 22g
- Fiber: 2g
- Sugar: 3g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese melts slightly when cooked, creating a soft, creamy interior without making the fritters soggy.
- Corn kernels bring natural sweetness and light texture.
- A mix of egg and flour binds everything together while crisping up in the pan.
- Cooking over medium heat lets the outside brown without burning before the inside is cooked.
📋 What You’ll Need
- 1 cup cottage cheese (small curd)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 2 eggs
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ cup chopped green onion
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
- Oil for frying (like avocado or olive oil)
🔪 Step-by-Step Instructions
1. Mix the Wet Ingredients
In a medium bowl, stir together the cottage cheese, corn, and eggs until combined.
2. Add the Dry Ingredients
Sprinkle in the flour, baking powder, salt, and pepper. Stir until it forms a thick batter. Fold in the green onions and parsley if using.
3. Heat the Pan
Add a thin layer of oil to a nonstick skillet and heat over medium.
4. Cook the Fritters
Drop heaping tablespoons of batter into the pan, flatten gently with the back of a spoon, and cook 2–3 minutes per side until golden brown and crisp.
5. Drain and Serve
Transfer fritters to a paper towel-lined plate. Serve hot, with sour cream, hot honey, or even avocado on top.
🍽️ What to Serve With
- Poached or fried eggs
- Crisp green salad with lemon vinaigrette
- Sliced avocado or guacamole
- Hot honey or spicy mayo drizzle
- Tomato cucumber salad on the side
📆 Meal Plan Ideas
- Lunch meal prep: Pack with a green salad and dressing
- Brunch board: Serve with smoked salmon, fruit, and toast
- Quick dinner: Add soup or roasted veggies for a balanced plate
- Snack box: Pair with hummus and veggie sticks
⚠️ Common Mistakes to Avoid
- Using too much oil: Fritters should be crisp, not greasy. Just a light layer is enough.
- Overcrowding the pan: Cook in batches so they brown nicely.
- Not draining canned corn: This can make the batter watery.
- Skipping seasoning: Don’t forget the salt—it balances all the creaminess!
❓ FAQ
Can I use frozen corn?
Yep—just thaw and pat dry first.
Can I make them gluten-free?
Totally—use a 1:1 gluten-free flour blend.
Can I bake them instead?
Yes, at 400°F for about 15–18 minutes, flipping halfway.
How do I reheat them?
Use a skillet or oven to get them crispy again—microwave makes them soggy.
Can I freeze them?
Yes! Flash freeze, then store in a zip bag for up to 2 months. Reheat in a pan or oven.
🧡 Final Thoughts
Cottage Cheese Corn Fritters are the perfect comfort food-meets-easy meal kind of recipe. I love how they’re packed with protein but feel like a little indulgence. Whether you eat them hot off the skillet or cold from the fridge (yup, I’ve done that), they totally hit the spot.
Let me know if you make these! Tag me or drop a comment—can’t wait to hear how you serve them up. 💬