Lemony Green Pea Fritters with Cottage Cheese Recipe

Based on the broccoli and cottage cheese pancakes from Adeena Sussman’s book Sababa, these lemony, herb-filled green pea pancakes are tender and slightly crunchy, and are equally excellent eaten hot off the pan or at room temperature.

The cottage cheese might seem like an unusual addition. A bite and the importance of its role is revealed. It dissolves into the donut, forming a delicate network of melted cheese throughout, providing moisture and an added protein boost with no hint of gum. Stick to whole milk cottage cheese. If yours is thick and not too runny, reduce the flour to ¼ cup to keep the donuts fluffy and light.

The frozen green peas are a calculated choice—delightfully economical and so convenient that they can be tossed straight from the freezer into the batter, where they’ll thaw in the heat of the pan when the donuts are set. Always buy frozen green peas labeled “cute” or “baby”; They tend to be the most tender, without the grassy, ​​muddy flavor of their larger, starchier siblings.