Bright, crisp little bites made from two pantry staples—yes, please. These cottage cheese tots turn simple ingredients into a snack that’s unexpectedly tender inside and lightly golden outside.
They come together fast, bake in one tray, and are endlessly adaptable to dips and add-ins. Perfect for weeknight snacks, kid-friendly lunches, or a low-carb appetizer idea.
Keep reading for the why, the how, and every troubleshooting tip to make them perfect every time.
Why You’ll Love This Cottage Cheese Tots
– Low-ingredient, high-reward snack that uses just cottage cheese and cornstarch.
– Tender, creamy interior with a delicate crisped exterior.
– Fast to prep and oven-baked — no deep frying required.
– High-protein option that works for simple low-carb or family-friendly menus.
– Versatile: pairs with savory dips or a sweet jam for contrast.
– Gentle on the budget and easy to scale up for parties.
These tots deliver a mild, milky tang from the cottage cheese and a pleasingly delicate shell from the cornstarch. The texture is pillowy and moist inside with a thin, slightly toasted exterior that browns without becoming heavy. Flavor-wise they are subtly cheesy and very adaptable to herbs, spices, or a smoky dip.
“Five stars — my kids asked for seconds and couldn’t believe they were made from cottage cheese. Crispy outside, creamy middle, and so easy!” — Laura, home cook
Key Ingredients for Cottage Cheese Tots
Full-fat cottage cheese (drained well): Full-fat cottage cheese provides the rich, creamy body and the milky flavor that define these tots. Buy a well-known brand with visible curds and a creamy liquid; avoid overly watery tubs. If you substitute low-fat or fat-free cottage cheese the tots will be drier and less rich — you may need a tiny splash of cream or an extra egg yolk to restore tenderness.
Cornstarch (1/2 cup): Cornstarch is the binding and drying agent here; it soaks up excess moisture and gives the exterior a delicate crunch when baked. Choose plain, fine-milled cornstarch (not a cornstarch blend) for predictable texture. Substitute arrowroot or potato starch in a pinch, but expect slight differences in browning and crispness.
The draining step (technique as an “ingredient”): Removing excess whey concentrates the curds so the cornstarch can work effectively. Use a fine-mesh sieve and let gravity do the work; squeezing or pressing too hard will make the mixture dense. Skipping proper draining almost always yields a loose batter that won’t hold a tot shape.
Full Ingredient List for Cottage Cheese Tots
– 1 cup full-fat cottage cheese, drained well
– 1/2 cup cornstarch
Step-by-Step Instructions for Cottage Cheese Tots
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Preheating is essential so the tots begin firming at the edges immediately and the cornstarch can set the exterior. Use a rimmed baking sheet to catch any small spread and a full sheet of parchment to prevent sticking. Pro Tip: The oven should feel noticeably hot when you open it; the parchment should lie flat and the pan should be hot to the touch through an oven mitt (be careful).
Step 2: Drain the cottage cheese in a fine-mesh sieve for 15-30 minutes.
Place the cottage cheese in a fine-mesh sieve set over a bowl and let gravity remove excess whey; 15 minutes leaves a slightly looser set, 30 minutes produces a firmer curd. Do not press aggressively — gentle draining preserves the airy curd structure. Pro Tip: The cottage cheese should look drier and clump slightly when you tap the sieve; there should be no puddles of liquid.
Step 3: Mix the drained cottage cheese with cornstarch until smooth and slightly thick.
Combine the drained curds and cornstarch in a bowl and stir until the cornstarch is fully hydrated and the mixture pulls together into a cohesive, slightly sticky mass. Work quickly so the cornstarch doesn’t sit and form lumps; a silicone spatula helps. Pro Tip: The texture should be thicker than loose batter but still scoopable — it will hold its shape on a spoon and not run.
Step 4: Shape the mixture into 1-inch balls and place them on the baking sheet.
Scoop level tablespoons and roll gently between your palms to form tidy 1-inch tots, spacing them about 1 inch apart on the prepared sheet. Slightly damp hands prevent sticking without compressing the curds. Pro Tip: Each tot should be compact but not overly compressed — you should still see a slight curd texture on the surface.
Step 5: Bake for 20-25 minutes until golden, rotating the pan halfway through.
Bake until the bottoms and tops show a light, even golden color; rotate the pan at the halfway mark for uniform browning. The cornstarch sets and forms a tender, lightly crisp skin while the interior stays moist. Pro Tip: Look for a pale golden rim around the base and a faint toasty color on top; the tots should no longer look glossy.
Step 6: Let cool briefly and serve warm with a dipping sauce.
Allow the tots to rest 2–3 minutes on the sheet so the interior firms slightly; serve warm to maximize the contrast between soft inside and thin exterior. Pair with a bright yogurt-dill dip, spicy ketchup, or a smoky aioli for contrast. Pro Tip: When you pick one up it should feel warm but not wobbly; the interior should yield with slight resistance.
Expert Tips for Cottage Cheese Tots
– Temperature tip: Always preheat to 400°F (200°C). A hot oven helps the cornstarch set quickly and creates browning without drying the center.
– Draining tip: If your cottage cheese is very wet, extend draining time to 40 minutes; excessive liquid ruins the shape.
– Texture troubleshooting: If the mixture is too wet to form balls, gradually add 1 tablespoon cornstarch at a time until it holds.
– Over-dry fix: If the mix is crumbly, fold in a teaspoon of cream or a beaten egg yolk to restore creaminess.
– Equipment tip: Use a fine-mesh sieve for draining and a silicone spatula for mixing to avoid overworking the curds.
– Baking sheet tip: Choose a light-colored rimmed sheet for even browning; dark pans can over-brown the edges before the center sets.
– Common mistake — pressing too hard: Over-rolling compresses air pockets and yields dense tots; roll gently for a tender interior.
– Serving tip: Let rest 2–3 minutes before serving to allow the internal steam to redistribute; this prevents a gummy center.
Storage & Freezing for Cottage Cheese Tots
Fridge storage: Store cooled tots in an airtight container for up to 3 days. Arrange in a single layer or place parchment between layers to prevent sticking.
Freezer storage: Flash-freeze on a tray until solid (about 1 hour), then transfer to a freezer-safe bag or container for up to 2 months. Use vacuum-seal bags or heavy-duty freezer bags for best texture retention.
Thawing: Thaw overnight in the refrigerator for best results, or reheat from frozen for a crisper exterior. Avoid room-temperature thawing for several hours to limit bacterial risk.
Reheating: Reheat in a 375°F (190°C) oven for 8–12 minutes until warm and the exterior re-crisps. Reheating in an air fryer at 350°F for 4–6 minutes works well. Microwave reheating is fastest but will soften the exterior; microwave briefly then crisp in a skillet if needed.
Variations & Substitutions for Cottage Cheese Tots
Herbed Parmesan Cottage Cheese Tots: Stir 1–2 tablespoons grated Parmesan and 1 teaspoon finely chopped fresh herbs (parsley, chives) into the mixture before shaping. The cheese adds savory depth and helps the exterior brown a touch more attractively.
Spicy Paprika Cottage Cheese Tots: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the cornstarch mix. Expect a warm, smoky top note and a slightly red-tinged exterior that pairs well with yogurt dips.
Veggie-loaded Cottage Cheese Tots: Fold in 2 tablespoons finely grated zucchini or carrot (well-drained) before shaping; you may need an extra tablespoon of cornstarch. The tots gain color and subtle sweetness while keeping the same soft interior.
Keto-style swap with almond flour: Replace cornstarch with 1/2 cup finely ground blanched almond flour plus 1 tablespoon psyllium husk for structure. Texture will be slightly denser and nuttier, and browning will be different, but they stay low-carb and satisfying.
Frequently Asked Questions About Cottage Cheese Tots
Q: Can I make these dairy-free or vegan?
A: These tots rely on cottage cheese for structure and moisture, so a true dairy-free version needs a high-protein, thick substitute like blended firm tofu or a thick plant-based ricotta. Expect textural differences; you may need a binder (flax egg or a small amount of chickpea flour) and additional drying time to reach the right consistency.
Q: Why did my tots fall apart during baking?
A: The most common reason is excess moisture. Ensure thorough draining and that the cornstarch is fully incorporated. If the mixture feels loose, add cornstarch a teaspoon at a time until it holds a shape on a spoon.
Q: Can I fry these instead of baking?
A: Yes, shallow or deep-frying at 350°F (175°C) will produce a crisper, more golden shell faster. Fry in small batches for 2–3 minutes until golden, then drain on paper towels. Frying intensifies browning and can create a firmer crust, but it adds oil and calories.
Q: Are there ways to make them extra crispy without frying?
A: For extra crispness, lightly spray the tots with oil before baking and finish under a preheated broiler for 30–60 seconds while watching closely. You can also bake at 400°F then transfer to a 425°F oven for the last 3–4 minutes to enhance browning.
Q: Can I mix in herbs or spices for flavor?
A: Absolutely. Finely chopped herbs, garlic powder, smoked paprika, or lemon zest brighten the flavor. Add delicate herbs after draining and before adding cornstarch so they distribute evenly without adding moisture.
Final Thoughts on Cottage Cheese Tots
If you love a quick, high-protein snack that’s tender inside and lightly crisp outside, Cottage Cheese Tots are a revealing little recipe that performs well with minimal ingredients. Please leave a star rating in the recipe card below and pin this to Pinterest if you try them.
For a cauliflower-forward riff, check out the Cottage Cheese Cauliflower Tots recipe for added veggies. If you’re following a keto approach, this 3 Ingredient Keto Cottage Cheese Tots version gives a useful perspective. For a mainstream, tested version, see the Cottage cheese tots | Recipes | WW USA entry for another user-tested method.
Cottage Cheese Tots
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the cottage cheese in a fine-mesh sieve for 15-30 minutes.
- Mix the drained cottage cheese with cornstarch until smooth and slightly thick.
- Shape the mixture into 1-inch balls and place them on the baking sheet.
- Bake for 20-25 minutes until golden, rotating the pan halfway through.
- Let cool briefly and serve warm with a dipping sauce.