15 Jan // fritterlicious

If I hear one more person talk about giving up carbs for their new year's resolution, or that their clothes are tight after their summer holiday, or that they are unironically shredding for a wedding, I very may well scream. I am all for health, and eating lots of veggies, and getting exercise that you enjoy, but I am not at all for hating oneself, obsessing over calories, negatively comparing our bodies to others, or deprivation and guilt and self-loathing around food. It's food. You have to eat it three times a day, you might as well eat and enjoy and move on. Actually liking the body you're in, and yourself, is an incredibly powerful thing. Actually believing those inspirational quote photos on instagram instead of just posting them, and loving your body in all it's differences to everyone else and eating seasonally and enjoying it are just all great things I think we should try a bit harder to do. I despair, I utterly despair at the number of beautiful, intelligent, funny people I know who obsess over this shit. What if we all put that energy into something actually worth while? 

In the immortal words of Sarah Knight, maybe it's time to declutter your life and stop giving a fuck? About what other people, the bazillion dollar diet industry, or general society think? Hmmm? 

So, on that, eating lots of veggies and eating seasonally, my garden is currently overrun with zucchini. I got them into my Herald column this week featuring three back to work salads, and I know people rave about them spiralised into noodles. Without knowing what to have for lunch last week, I knew I had eggs and after raiding the garden, a meal was born. Fresh mint is also growing like crazy in my garden thanks to this glorious Auckland humidity, as are cornflowers and dahlias, and there's even a lemon tree fruiting for my gin-and-tonic drinking pleasure. 

Fritters are really very easy, and very delicious because they're basically pancakes but savoury. They get bonus points for being an excellent platform for condiments, and just add a couple of things to them and you'll have a full meal. Breakfast, brunch, lunch or dinner, fritters are on high rotate in my house this week. Enjoy!

Zucchini, mint and feta fritters

Like most of my recipes, the quantities are approximate. Fritters are a very forgiving recipe! 

Ingredients

2-3 zucchini, grated 

Small bunch fresh mint, finely chopped

Small crumble of feta, about 1 tbsp – I use Zany Zeus, it’s SO good

3 heaped tbsp flour – I use spelt flour as it’s a little lighter and just really nice

¾ tsp baking powder

Pinch of salt and crack of black pepper

2 fresh, free range eggs  (although if you only have one egg, that should do it – just reduce the flour slightly)

Method

Put all ingredients in a small bowl and whisk well with a fork.

Heat a frying pan to medium-high heat and melt a knob of butter until bubbling. Reduce heat, and fry the fritters in batches, adding more butter or oil as necessary.

Serve with labne or good quality thick greek yoghurt. Add a green salad or a poached egg to make more of a meal. These are great made as minis as a canapé with labne and a dollop of beetroot relish too.

Note: to make labne, just mix 500g natural yoghurt with a teaspoon of salt and a few drops of lemon juice, then strain overnight either using a cheesecloth tied to a wooden spoon hanging over a conatiner, or a colander lined with paper towels, resting over a container. There's another recipe here if you're interested.