Baked Cottage Cheese Fries (Printable)
Crispy golden oven-baked fries made with protein-rich cottage cheese for a satisfying vegetarian snack.
# What You Need:
→ Dairy
01 - 1 1/2 cups small curd cottage cheese, well-drained (about 350 g)
02 - 1/4 cup grated Parmesan cheese (about 25 g)
→ Binding & Dry Ingredients
03 - 1/2 cup chickpea flour (about 60 g)
04 - 1/4 cup cornstarch (about 30 g)
05 - 1/2 teaspoon baking powder
→ Seasonings
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Coating
10 - 1 tablespoon olive oil (optional, for brushing)
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the well-drained cottage cheese and grated Parmesan. Mash lightly with a fork until well blended but still slightly chunky in texture.
03 - Add the chickpea flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper to the dairy mixture. Stir and fold until a soft, moldable dough comes together.
04 - Transfer the dough onto a lightly floured work surface. Using your hands, press and shape it into a flat rectangle about 1/2 inch (1.3 cm) thick. Cut the rectangle into fry-shaped sticks approximately 1/2 inch (1.3 cm) wide.
05 - Place the cottage cheese fries in a single even layer on the prepared baking sheet, leaving a small gap between each piece. Optionally brush or spray lightly with olive oil for enhanced crispiness.
06 - Bake for 30 to 35 minutes, flipping the fries halfway through the cooking time, until golden brown and crisp at the edges.
07 - Remove from the oven and let the fries cool for a few minutes before serving. Pair with your preferred dipping sauce such as spicy ketchup, yogurt dip, or garlic aioli.
# Expert Tips:
01 -
- You get the crunch of a french fry with the protein punch of cottage cheese, no deep frying required.
- The dough comes together in one bowl with ingredients you probably already have hiding in your pantry.
- They reheat beautifully in the air fryer the next day, which means you can absolutely make a double batch.
02 -
- Wet cottage cheese dough will spread instead of crisping, so drain the cottage cheese thoroughly or the fries will never hold their shape.
- Flipping halfway through baking is non negotiable if you want crunch on more than one side.
03 -
- Press the cottage cheese between two layers of paper towels under a heavy skillet for ten minutes and you will be amazed how much liquid comes out.
- The fries firm up as they cool, so do not panic if they seem slightly soft right out of the oven.