If at first you don’t succeed, fry, fry again.
I’m still faithful to potato latkehs of course, or my family would give me what for. The house is fragrant with cinnamon and apples from the applesauce I cooked today for topping those crisp brown ovals. The sour cream is sitting comfortably in the fridge. I’m set… but I want something a little different.
So I fried these homely little cottage cheese fritters. They’re easy to make and seriously delicious to eat – light, sweet little dough bubbles. The Little One gave her approval, saying “Yum!” It looks like I have a hit.
Try any of the fritters and latkehs with a dried fig jam and creme fraiche (recipes below). I did, and it was good. Really good.
Cottage Cheese Fritters
1 cup cottage cheese, drained for 20 minutes
1 egg, beaten
1/4 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon
oil for deep frying
1. Mix the cottage cheese and eggs.
2. Stir the milk in; mix well.
3. Add the flour, baking powder, salt, sugar, and cinnamon. Mix gently, stopping when everything is incorporated.
4. Heat oil to shimmering. Fill a tablespoon half-way with batter, and push each blob of batter off the spoon with your finger. Don’t be tempted to make the fritters bigger; they won’t cook in the middle.
Some of the fritters may first sink to the bottom of the pot and may need to be gently encouraged to break free, but most will rise up and bob around, expanding like little balloons full of hot air.
Fry till golden brown on all sides, drain on kitchen paper, and roll in powdered sugar.
They’re best eaten hot.
Creme fraiche is hard to find and expensive here, so when I need it, I make my own. It has to be made two days before, but Hanukah is eight days long… you’ll have time.
Mix 2 cups of heavy cream and 2 teaspoons of buttermilk in a glass jar. Put the lid on tightly and shake it for one minute.
Let the cream mixture sit out at room temperature for 24 hours. Then stir it and put it in the fridge for another 24 hours. It’ll keep for a week.
Dried Fig Jam
3 cups dried figs, soaked in hot water for 1/2 hour
2 tablespoons butter or margerine
1 cinnamon stick
1/2 teaspoon vanilla extract
1- 1/4 cup orange juice, more if needed
1. Drain the figs, cut the stems away, and chop them coarsely.
2. Heat the butter or marge and the cinnamon stick. Add the figs, the orange juice, and the vanilla.
3. Cook uncovered for 20 minutes on a medium flame, stirring occasionally. If the jam starts looking dry, add more orange juice, by tablespoons.
4. Serve warm or at room temperature with latkehs or fritters. Store leftovers in the fridge.