Cheesecake fritters: A decadent delight for Friday nights
They are as fluffy as a cloud, moist like cheesecake, and as fragrant as the best cake from childhood. Cheesecake fritters with pudding are more than just regular pancakes — they are a dessert and breakfast in one that enchants everyone who tries them. I always make them on Fridays—partly out of tradition, partly out of habit, but mostly because they disappear faster than I can fry the next batch.
Friday afternoons have their own rhythm—a moment of respite after the week, the smell of frying wafting through the kitchen, and the familiar sounds of home bustle. That's when my beloved cheesecake fritters with pudding hit the table. Delicate, slightly vanilla-flavoured, with a crispy crust and soft interior, they resemble a cheesecake encased in a golden pancake. It's a dish that instantly lifts the mood and quickly disappears from the plates. With just a few ingredients and fifteen minutes, you can create a dessert that tastes the best in the world on a Friday evening.
Cheesecake fritters with pudding recipe
Cheesecake fritters with pudding are my foolproof way to make a quick, filling, and exceptionally delicious dish. Perfect for a meatless Friday lunch or as a dessert after a Sunday dinner. The best part is that they can be made in just a few moments—with simple ingredients that we usually have at home.
Ingredients:
- 255 grams semi-fat cottage cheese,
- 1 packet unsweetened vanilla pudding (40 grams),
- 2 eggs,
- 2 tablespoons sugar,
- ½ teaspoon baking powder,
- 4 tablespoons all-purpose flour,
- 1 tablespoon natural yogurt or sour cream,
- a pinch of salt,
- oil for frying.
Preparation:
- Crush the cottage cheese with a fork or use a blender. Add the eggs, pudding mix, sugar, flour, baking powder, yogurt, and salt.
- Mix everything thoroughly to form a smooth, thick batter. Heat the oil in a pan and spoon portions of the batter to form small pancakes.
- Fry on medium heat for 2-3 minutes on each side, until nicely browned. Drain on a paper towel.
- Serve with powdered sugar, jam, or a dollop of cream.
What pudding to choose for cheesecake fritters?
Although stores offer a huge selection of puddings—vanilla, cream, with added sugar or flavoured—a classic unsweetened vanilla pudding works best for cheesecake fritters. Why? This allows for better control over the sweetness of the batter without disrupting the proportions of the other ingredients. Its delicate aroma pairs perfectly with the cottage cheese, adding creaminess and subtle flavour. If you like to experiment, you can try coconut or cream pudding, but avoid chocolate versions—they can overpower the taste and make the fritters heavy. Also, remember to check the ingredients: the shorter and simpler, the better.
