Name: Curried Cottage Cheese Fritters with Mint Raita & Mango-Pepper Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 cups cottage cheese; 6 eggs; 1 small pkg fresh mint; 1 ½ jalapeño peppers; 1 ½ lemons; 3 mangoes; 2 cups plain Greek yogurt; 6 red bell peppers; all-purpose flour; black pepper; cumin, ground; curry powder; garam masala; garlic powder; neutral vegetable oil; panko bread crumbs; salt

Curried Cottage Cheese Fritters with Mint Raita & Mango-Pepper SaladCurried Cottage Cheese Fritters with Mint Raita & Mango-Pepper Salad — a 30-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 cups cottage cheese

6 eggs

1 small pkg fresh mint

1 ½ jalapeño peppers

1 ½ lemons

3 mangoes

2 cups plain Greek yogurt

6 red bell peppers

all-purpose flour

black pepper

cumin, ground

curry powder

garam masala

garlic powder

neutral vegetable oil

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Divide between two large bowls. (Set one bowl aside for the salad.)

Add cottage cheese, eggs, flour, bread crumbs, and spices to the remaining bowl with the cilantro. Stir to combine the batter.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; flatten slightly with the back of a spoon. Cook, flipping once, until fritters are golden brown, 3-5 minutes. Remove to a paper towel-lined plate.

Meanwhile, juice lemons into a small bowl. Pour half of the juice into the large bowl for the salad. (Set the small bowl aside for the raita.)

Add oil, salt, and pepper to the bowl with the cilantro and lemon juice. Stir to combine the salad dressing.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; roughly chop the flesh. Add to the bowl with the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level, then small dice. Add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl, stir to combine the salad, and set aside.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the small bowl with the lemon juice along with yogurt and spices. Stir to combine the raita.

Divide fritters and salad between plates. Serve with raita and enjoy!

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