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Sweet Cheese fritters
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4 cups large-curd cottage cheese (2 pints)
4 egg yolks
1/3 cup soy flour
1/3 cup oat flour
1/4 teaspoon salt
5 tablespoons Splenda
1 tsp DiabetiSweet or KetoSweet
8 tablespoons melted butter (1 stick)
1 cup sour cream
Drain the cheese of all its moisture by setting it in a colander, covering it with a kitchen towel, and weighting it with a heavy casserole. Let the cheese drain undisturbed for 2 to 3 hours, then with the back of a spoon, rub it through a fine sieve set over a bowl. Beat in the egg yolks, one at a time, and gradually beat in the flours, salt and sweeteners. Shape the mixture into 4 equal balls.
One at a time, place the cheese balls on a slightly floured surface and with your hands, form them into 3- to 4-inch long sausage-shaped cylinders. Wrap each cylinder separately in wax paper and chill for at least 30 minutes.
With a heavy knife, cut each cylinder into 1-inch wide rounds. Melt 4 tablespoons butter in a heavy 10" to 12" skillet. Add 6 to 8 rounds to the skillet, and fry over moderate heat for 3 to 5 minutes on each side, or until golden brown. Transfer them to a heated platter and cover them loosely with foil to keep them warm. Fry the remaining rounds similarly, adding butter to the pan as needed. Serve hot, with a bowl of sour cream.
Serves 6
7 grams per serving.
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