Reviewed: Apr. 9, 2012

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.

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Reviewer:

LBD301

Cooking Level: Beginning

Reviewed: Jan. 5, 2012

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.

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3 users found this review helpful

Reviewer:

CEKolesar

Reviewed: Jan. 3, 2012

These were delicious! Cheese melted and made them flavorful. Great recipe when you have an extra jar of cottage cheese.

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Reviewer:

maikodadz

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Reviewed: Mar. 28, 2010

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!

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4 users found this review helpful

Reviewer:

MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

Reviewed: Jan. 21, 2009

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!

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15 users found this review helpful

Reviewer:

L35L13

Reviewed: Sep. 4, 2007

Outstanding! I made an orange sauce to dip these in and they were so good! Great quick breakfast!

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1 user found this review helpful

Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

Reviewed: Sep. 26, 2006

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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Reviewer:

bobbijunkie

Cooking Level: Expert

Reviewed: Apr. 25, 2005

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!

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3 users found this review helpful

Reviewer:

Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 26, 2005

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!

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6 users found this review helpful

Reviewer:

bdh76

Reviewed: Nov. 6, 2004

Very cool recipe. I'm a newbie cook, so I'm looking for simple recipes like this to play with. I was a little messy, but altogether, they tasted pretty good.

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1 user found this review helpful