This delicious cottage cheese fritter recipe by Chef Marvin Woods (for the National Dairy Council) is the perfect way to celebrate National Cheese Month. This recipe calls for lactose-free cottage cheese so even those who are lactose intolerant can enjoy this dish.The best part? The fritters and dipping sauce are ready in under 30 minutes!
Preheat the oil to 350 degrees (use a thermomater to check the temperature).
In a small bowl combine the butternut squash, cottage cheese, salt, pepper, chives, and smoked paprika. Add the 2 tablespoons of flour to the mixture and combine. Using an ice cream scoop, scoop and shape the fritters to a uniform in size.
Place the eggs in a bowl and whisk them with a fork. Place the panko bread crumbs in another bowl and put the flour in a third bowl.
Roll the fritters in the flour and coat them completely. Then, roll them in the egg and then in the bread crumbs.
Cook the fritters in the oil for 2 to 4 minutes, or until golden brown.
Combine the yogurt, agave, lime juice and orange juice in in a blender. Blend until combined and then serve in a small bowl alongside the fritters.