Cheese fritters and dried fig jam Cheese fritters and dried fig jam Israeli Kitchen Photo: Miriam Kresh

Cheese fritters with dried fig jam and crème fraîche

These light, sweet little dough bubbles are a break from the usual fritters.

  • Total time: 2 days
  • Yield: About 20 fritters
  • Prep time: 30 minutes
  • Cook time: 40 minutes

If at first you don’t succeed, fry, fry again.

Today I was looking for something a little different to fry.

So I fried these 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 with a dried fig jam and crème fraîche (recipes below). I did, and it was good. Really good.


    For the 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
  • Powdered sugar
  • For the 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


For the fritters:

Mix the cottage cheese and eggs.

Stir in the milk; mix well.

Add the flour, baking powder, salt, sugar and cinnamon. Mix gently, stopping when everything is incorporated.

Heat oil to shimmering. Fill a tablespoon halfway 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 until golden brown on all sides, drain on kitchen paper, and roll in powdered sugar.

They’re best eaten hot.

For the crème fraîche:

Crème fraîche can be hard to find and expensive, so when I need it, I make my own. It has to be made two days before.

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.

For the dried fig jam:

Drain the figs, cut the stems away, and chop them coarsely.

Heat the butter or margarine and the cinnamon stick. Add the figs, orange juice and vanilla.

Cook uncovered for 20 minutes on a medium flame, stirring occasionally. If the jam starts looking dry, add more orange juice, by tablespoons.

Serve warm or at room temperature with fritters. Store leftovers in the fridge.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen