The long road back to the kitchen

Zucchini and carrot fritters

Yep, I’m back, it’s official. It has been an awfully long time since I’ve stopped by and, you know, cooked for you. And by you, I actually mean me. Up until a week ago there were tumbleweeds rolling through my kitchen. Seriously.

So why the silence? In short, life has just been a tad mad. Crazy, amazing and unfortunately incredibly time consuming work coupled with a change of address. Weekends spent traipsing around other people’s homes rather than hanging out in my own. Between the packing, cleaning, moving, more cleaning and unpacking, I’ve not baked a thing for months. I think I’m developing a nervous twitch. This ain’t natural.


But new home means new kitchen and new kitchen means new oven and new oven means new cooking adventures! At least in theory… Despite my utter excitement unpacking the ridiculous amount of baking stuff I’ve collected over the last few years, I’ve had to wait impatiently for the opportunity to don an apron. Lesson 1 – be sure to properly test the oven when you move in. Just because the light is on doesn’t mean anyone is home. Sigh* The cooking gods strike again. Thank god for a gas cook top!

Zucchini and carrot frittersZucchini and carrot fritters

  • 2 zucchinis
  • 1 carrot
  • 150gm flour
  • 1 ¼ tsp baking powder
  • ½ bunch mint
  • 100gm fetta, crumbed
  • 3 eggs, lightly whisked
  • 2 tbsp greek yoghurt
  • Pepper and salt
  • 1 tbsp lemon juice and zest of the lemon
  • ½ red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Vegetable oil, for frying
  • Tzatiki, lemon and mint to serve
  1. Grate the zucchinis and carrot, sprinkle with a little salt and squeeze out the excess liquid. Set aside.
  2. Sift the flour and baking powder together into a large bowl. Create a well in the middle and add the mint, fetta, eggs, yoghurt, pepper and salt, lemon, red onion and garlic. Mix well. The batter should be reasonably wet but dense.
  3. Heat the vegetable oil in a medium but deep saucepan. To test whether it is ready, drop in a small amount of the batter. It should fry and rise to the top quickly.
  4. Carefully drop tablespoon amounts into the oil (about 3 or 4 at a time depending on the size of you saucepan) and fry for about 3 minutes or until golden brown and cooked through. Drain on kitchen paper.
  5. Cool slightly and serve with freshly cut mint, squeeze of lemon and tzatiki.