Description
These tots turn two pantry staples into a golden, crunchy snack everyone will fight over. Creamy cottage cheese pairs with panko to make small, crispy nuggets that are perfect for dipping, sharing, or sneaking before guests arrive.
Ingredients
Scale
- 2 cups cottage cheese
- 1½ cups panko breadcrumbs (swap for gluten-free panko if you need GF)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or spray it lightly so nothing sticks.
- If your cottage cheese looks very wet, drain it briefly in a fine sieve or blot with paper towel — this helps the tots hold their shape. (Big tip: drier curds = crisper tots.)
- Pour the cottage cheese into a large mixing bowl. Add the panko and stir until the crumbs coat the curds and the mixture clumps together. If it still feels too loose, add panko a tablespoon at a time.
- Using a tablespoon or a small cookie scoop, portion the mixture and form each portion into a small cylinder or oval with your hands. Place them on the prepared sheet, spacing them an inch or so apart.
- Bake 25–30 minutes, flipping the tots once halfway through so both sides turn deep golden. They’re done when the exterior is crisp and browned.
- Let the tots cool for a few minutes before serving so the centers set up.
Notes
- Variations & add-ins
- Stir in a handful of shredded cheese for a gooey interior.
- Mix in finely chopped herbs (dill, chives, parsley) or a pinch of garlic powder or smoked paprika for extra flavor.
- For a gluten-free version, use GF panko or crushed rice cereal.
- Make-ahead & storage
- Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Freeze in a single layer on a tray, then transfer to a bag for longer storage. Reheat from chilled in a 375°F oven for 6–8 minutes, or from frozen for 15–20 minutes — skip the microwave if you want them crisp.
- Final notes
- Two ingredients, zero drama, major crunch. Want a snack that’s quick, adaptable, and actually satisfying? These tots tick all the boxes. Try them plain first, then experiment — who knew cottage cheese could do this?