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Cottage Cheese Fritters with Peanut Butter Topping

Classic syrniki with an unexpected peanut butter sauce. The magic of this recipe is in the classic batter and the surprising topping. The peanut butter will win you over! That nutty, slightly salty flavor with hot fritters is pure bliss!

Daryushka HostessAuthor avatar
Recipe author
Cottage cheese pancakes with peanut butter topping
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 15 g
Fats 28 % 13 g
Carbohydrates 40 % 19 g
247 kcal
GI: 0 / 15 / 85
  • Mix all the ingredients together and divide the dough into 10 to 12 small balls. I wouldn't roll them out; just gently flatten each one so it fries evenly. You can fold raisins into the dough if you like, but I prefer not to mix flavors and leave the dough as is. Fry the fritters on both sides in a thin-bottomed skillet over low heat until done. They should take on a golden crust. Don't overcook them or they'll turn dry. I always cook them without oil, using water or the moisture from the cottage cheese itself, but do whatever works for you. Warm the peanut butter in the microwave and stir; add salt or sugar to taste, depending on what it needs. Spoon it over the finished fritters and garnish with peanuts! I sometimes add chocolate to the sauce: melt chocolate chips in a double boiler and stir them into the warmed peanut butter. A peanut butter and whipped cream sauce also works well here: warm the peanut butter until pourable, drizzle it into whipped cream, and fold gently so the two don't fully blend into one. If you have a sweet tooth, you can also add coconut flakes, chocolate chips, berries, or anything you like. There are endless variations, white chocolate, dark chocolate, coconut oil, almond butter, maple syrup, chocolate sauce, and so on, but peanut butter will still surprise you most :) I highly recommend trying it! It pairs with all sorts of dishes. If you love peanuts, use crunchy peanut butter instead of smooth, so there are twice as many crunchy bits :) One note: crunchy peanut butter hardens after time in the fridge, so I recommend storing it in a cool, dark spot instead. In my next recipe I'll share an unusual, satisfying chicken salad with a sauce made from the same peanut butter, I promise everyone will love it!

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Vanillin - 288  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Peanut butter - 588  kcal/100g

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