ricotta fritters. and three years of blogging

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In six days, it’s going to be exactly three years since I sent my first post into the blogosphere. That’s thirty six months, or 1,095 days if you’re the analytic type.

It sounds more significant if I state that I’ve now spent one tenth of my life sporadically typing into a WordPress template. On average, I’ve generated one post every eight days (141 in total), which means that a sizeable chunk of each week has been dedicated to late night contemplation, recipe testing, dish washing and amateur photo editing. And eating, of course (arguably the best part).

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It’s been a long journey. Believe me, my enthusiasm has waxed, waned and wilted as each season has passed. Despite my unwavering passion for food, there have been moments of intense frustration when I’ve wondered what the hell I’m doing, donating my free time, finance and energy into something that’s essentially ‘just another food blog’ (there are hundreds in my home town of Perth alone).

After a lot of reflection, I can honestly state that my ‘staying power’ is attributable to two core elements:

  • a firm, quiet belief that this blog may someday lead to greater, more financially viable career options in the food industry, and
  • you guys. The readers. Incredible blogging friends, new passionate foodies and other genuine individuals who have somehow found an affinity with this overly reflective, food-obsessed, somewhat insecure and photo-phobic (yep, that’s why there are no head shots of me) girl from one of the most isolated capital cities on Earth. Despite my irregular posting, occasional absences and sleep-deprived drivel on work nights, you’re still here. Amazing. You continually humble, encourage and inspire me.

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Anyway, back to the approaching third blogiversary of this little food journal. I’ve engaged in a lot of rumination over ‘dot point one’ over the past few weeks. Over many cups of tea, late night chats and scrawl-sessions in my list pad, I’ve realized that I’m desperate for my interest in food to be more than just a scattered hobby around full-time work and other responsibilities. I want to live and breathe food, for this blog to be more than it is and for this volume of words to overflow into reality.

I want my readers to feel excited about pending content, to be able to rely upon the Mess for new recipes with each coming week. I want people to taste my food with eager hands, licking sauce off their fingers and syrup from their teeth.

I want to cook. To cook with abandon, til my arms are sore and my brow is smeared with butter. To collapse into bed exhausted, but wholly content.

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Now, I realize that the above statements are somewhat idealized and that the reality of working in food isn’t all cinnamon-scented and delicious. Hospitality is a difficult industry to crack, and blogging is… well, blogging. I’m still a small fish in a river of glossy salmon.

Nevertheless, I have goals for my obsessive contemplation to translate into tangible activity over the next few months. My initial focus will be on cranking this blog into the next gear – as of this week, you can expect at least one post per week from the Mess, predominantly focusing on healthy, plant-based vegetarian wholefood cooking (we do eat some meat in our household, Aaron more than I, however as time has passed I’ve progressively transitioned to eating mostly plant-based sources of protein).

For those readers who live in my hometown of Perth, you will also be given some opportunities to eat my food over the next few months. I’m not going to give away too much detail whilst we remain in the planning stages, but keep an eye on my Instagram and Facebook for up-to-the-minute details as plans progress. What I can tell you is that I’m currently engaging in recipe writing, planning and testing, all of which is rather fun. There’s also been a hefty chunk of research regarding local councils, food venues and licensing (Aaron’s been managing the last part. He’s loving it, obviously).

lokinoseAnyway, aside from plans for the next few months – I wanted to share some deliciousness with you today.

Deliciousness in the form of a recipe for fat, chilli-flecked ricotta fritters with fresh zucchini, rocket leaves and a creamy yoghurt sauce. They’re perfect for breakfast, topped with a soft poached egg and crispy fried bacon or chorizo. Two or three fritters are also wonderful on their own as a light meal with some cherry tomatoes, piquant red wine vinegar and Spanish onion.

Have a wonderful weekend, everyone x

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Zucchini Ricotta Fritters with Minted Yoghurt

Makes 8

  • 1 cup (250g) fresh ricotta cheese
  • 1 small zucchini, finely grated, excess liquid squeezed out* (about 1 cup/175g drained weight)
  • 1/4 cup finely grated smoked cheddar (or Parmesan)
  • 2 tbsp buckwheat flour plus extra, for dusting
  • 1/2 – 1 fresh red chilli, finely chopped (remove seeds for less heat) OR 1/4 tsp dried chilli flakes (to taste)
  • 1 free-range egg + 1 egg white, extra
  • sea salt and freshly cracked black pepper
  • olive oil, for frying
  • rocket (arugula) leaves and extra virgin olive oil, to serve (optional)

*place the grated zucchini in a fine sieve, cover with a clean paper towel and push down with my palm or a broad spoon. Do not skip this step; squeezing the excess water out of the zucchini is important to ensure that your fritters don’t become waterlogged. Use the zucchini juice in your next green smoothie – it’s hydrating and full of goodness

Minted Yoghurt

  • 1/2 cup thick Greek or natural yoghurt
  • finely grated rind from one lemon (about 1 tsp)
  • handful of chopped fresh mint
  • sea salt and freshly cracked black pepper

Place the ricotta, smoked cheddar or Parmesan, flour, zucchini, egg and seasonings together in a bowl. Mix well to combine. Whisk the other egg white until form peaks form, then fold through the ricotta and zucchini mixture.

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Shape 1/4 cupfuls of the mixture into fritter shapes and dust with the extra flour (the mixture will be quite wet, but don’t worry – they’ll firm up in the pan). Heat some oil in a large, heavy-based pan over medium heat.

Drop the fritters into the hot oil (ensure there is enough space between them for easy turning). Cook in batches for 2-3 minutes on each side or until browned and crisp. Drain on a paper towel.

yoghurt1Mix together the yoghurt, mint and lemon zest in a small bowl, adding salt and pepper to taste.

Serve a couple of fritters per person with a large dollop of minted yoghurt, a handful of rocket and a drizzle of extra virgin olive oil.

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courgette salad with lemon myrtle oil, chilli and mint

closeupThere’s something beautiful about summer squash. Their firm, sweet flesh requires little more than a brief flash in the pan before being served, drizzled in oil with a smattering of fragrant herbs.

I love them, whether they’re roasted, grilled, steamed or charred on a hot barbecue… particularly with lots of lemon, minted yoghurt and chilli. Perfectly easy food for summer nights.

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Over the past week, Aaron and I have eaten a lot of summer squash. Our first taste was fresh from Vicky’s garden, thick slices of charred green and yellow courgette bathed in olive oil, black pepper and herbs. We ate with sticky fingers and wide grins as the sun dropped below the horizon, breathing the scent of fresh eucalyptus on the wind.

That evening, our conversation rambled for hours. Plates were refilled, emptied and eagerly mopped up with torn ciabatta. Fresh air, open space and good company makes everything taste better. Sometimes, that’s all you need.

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Back to tonight’s courgette adventure. To be honest, it was more the product of an after-work ‘fridge hunt’ than anything else. Lucky for me, fresh goats cheese, herbs and lemons are staple refrigerator items, alongside home-cured olives, various nuts and grains.

I added these to a bag of fresh baby courgettes that I picked up at the weekend market, shiny and glistening in their skins. In an hour, dinner was on the table: roast chicken, courgette salad, hummus, garlicky tzatziki, sweet potatoes, tomatoes and olives. Summer food done simply.

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The recipe below is more of a ‘concept’ than a strict statement of quantities. It’s a dish that I make often with ingredients that I have on hand (you’ll see that I’ve added some ‘optional’ suggestions in the ingredients list) so all in all, it’s very forgiving.

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In my mind, courgettes partner beautifully with mint, however you could easily substitute coriander or basil as desired. If you’re gluten or wheat intolerant, just switch out the bulgur for cooked and cooled quinoa as a deliciously wholesome alternative.

It may go without saying, but this recipe works brilliantly with all summer squash including yellow squash, pattypans, tromboncinos and crooknecks… just ensure that they’re sliced similarly for ease of cooking.

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Courgette Salad with Macadamia Lemon Myrtle Oil, Chilli and Mint

Serves 4 as a side dish

  • 6-8 small courgettes (zucchini), washed and halved lengthwise
  • 1/4 cup fine grit bulgur (burghul)
  • 1/2 long red chilli, finely chopped (remove seeds if you’d like less heat)
  • mint and parsley leaves (about 1/4 cup in total) washed and finely chopped
  • 1 tbsp finely grated lemon zest
  • good squeeze of lemon juice
  • about 30g goats cheese, crumbled (substitute good quality feta)
  • Brookfarm macadamia oil infused with lemon myrtle (substitute another lemon infused oil or good quality extra virgin olive oil)
  • sea salt
  • freshly cracked black pepper
  • optional: toasted, crushed pistachio nuts or macadamias (sprinkle over to serve)
  • optional: small handful of pitted green olives, finely sliced

Heat a large griddle pan over high heat until hot but not smoking. Toss the courgettes in a little macadamia oil then lay them in a single layer onto the hot griddle, ensuring that each piece is in contact with the hotplate.

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Cook for 5 minutes each side or until cooked through and slightly charred.

Place the raw bulgur into a heatproof bowl or jug. Cover with boiling water until fully submerged, then cover with plastic wrap or an upturned plate.

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Leave for 10 minutes or until all of the liquid has been absorbed. Fluff with a fork and allow to cool.

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Place the chilli, mint, lemon zest, lemon juice, salt and pepper into a small bowl (if using olives, combine at this point). Drizzle over a good slug of lemon myrtle macadamia oil, then toss to coat.

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When the bulgur has cooled, combine with the chilli, mint and lemon mixture. Mix well.

Lay the courgettes out onto a serving plate. Top with the seasoned bulgur (make sure to pour over all of the juices) then crumble over the goats cheese.

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Grind over some cracked black pepper then drizzle over some extra lemon myrtle macadamia oil. Add some chopped mint and/or toasted, crushed nuts if desired.

sideplateBrookfarm macadamia oil infused with lemon myrtle is an award-winning high quality oil produced in New South Wales, Australia. It has a high smoke point (210 degrees C / 410 degrees f) and the beautiful herbal tang of lemon myrtle, an Australian spice that is unique to the northern rivers.

Brookfarm macadamia oil infused with lemon myrtle is a wonderful accompaniment to seafood, vegetable and pasta dishes. Find stockists here.

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Disclaimer: Brookfarm supplied me with a sample of their macadamia oil infused with lemon myrtle for the purpose of this recipe post. However, I was not compensated for this post and as always, all opinions are my own.

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