3/4 c chopped onion
1/4 tsp salt
1-1/2 c whole-milk cottage cheese (preferably small-curd)
4 Tbs butter, melted
1/4 tsp pepper
6 Tbs flour
Cook the onion with the salt in olive oil over med-low heat till browned. Combine with remaining ingredients.
Using a well-seasoned cast-iron or non-stick skillet and a bit of olive oil, cook 1/8-cup scoops of batter till somewhat browned on both sides.
These have a nice slight crispness when served immediately, but unless you can serve them instantly they should keep in a warming oven as you finish cooking the batch.
Along with a fruit salad, serves two hungry people or three more reasonable appetites.