ricotta fritters. and three years of blogging

fritteraerial

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).

juice

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.

drained fritters

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.

drain

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

port

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.

mix

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.

header

bite

Advertisements

buttermilk corn fritters

imagelikefritters

I’m listening to the breeze. It’s whisper-soft and gentle, fragrant with the smell of nearby eucalyptus trees, dust and fresh rainfall. The sun is high in the sky, casting patches of shadow on grass as a nearby emu ambles along a wire fence.

As you may have guessed, this post hasn’t been written from the common confines of our shoebox apartment (contrary to popular belief, emus and kangaroos don’t wander free in Australian capital cities). Two days ago, my husband and I packed our bags for a weekender in Dunsborough, a quiet town 254km south of Perth on the shores of Geographe Bay.   leaflandscape

Dunsborough is a beautiful place, known for its white sand, artisan food stores, aged timber and quality wines. It’s a popular weekend escape for Sandgropers of all ages, particularly due to its close proximity to Margaret River, a premium wine region surrounded by world-class surf beaches and rugged timber forests.

We were lucky enough to score a last minute invitation to a friend’s farm stay property, five minutes from Dunsborough town centre and one minute away from the famous Simmo’s ice creamery. We arrived late on Friday night in a flash of headlights and immediately felt… different. All the troubles of the week faded into a fragrant tumble of eucalyptus, scratching happy chickens and fresh figs from the tree, the latter eaten with local honey and foraged sprigs of mint.

fignutnature

Over the past two days, we’ve spent hours at the beach, sunbathing and searching for tiny crabs before barbecuing fresh-caught fish on a gas camp stove. We’ve played the guitar in the moonlight, swirling glasses of wine whilst singing along to the chirp of crickets in nearby grass and the boom of the local emu.

After sleeping on creaking mattresses we’ve woken to natural light before eating fresh farmyard eggs and bacon cooked on an outdoor barbecue. It’s been perfection, in holiday form, made better by the presence of lifelong friends who in my opinion are some of the best people on the planet.

lau&melcrab

I’m writing this last paragraph two days after our return to Perth. It’s 7.00am, the sun is casting a warm glow through the window and my mind is flickering towards my office and the growing pile of paperwork requiring my attention. However, I can’t finish this post without the addition of a recipe, so below you’ll find a breakfast dish that was developed, cooked and devoured in the fresh air during our weekend in Dunsborough.

fritmont

These corn fritters are crispy on the outside, soft on the inside and flaked with juicy nuggets of golden sweetcorn. They’re deliciously versatile, made even better during our time away by the addition of fresh organic eggs, hand-picked garlic chives and dried chillies (the latter were grown and harvested by my friends Patti and Mel). We enjoyed our fritters with smoked salmon, fried eggs (I attempted poaching over a camp stove but failed dismally), tomato chutney, lemon-infused sour cream, spinach and avocado. I’ve included some recipe additions and variations under ‘notes’ below if you’re feeling adventurous.

However you try them, I hope you enjoy these corn fritters as much as we did. Oh, and if you’re a Perth city slicker, I’d highly recommend a trip to the country. It’s refreshing for the body, mind and spirit… the way nature intended.

plate

Buttermilk Corn Fritters

Makes approximately 12, 6-8cm diameter fritters

  • 1 cup self-raising flour
  • ½ cup buttermilk
  • 2 free-range eggs, lightly beaten
  • 315g creamed corn
  • 400g sweetcorn kernels (equivalent to 1 large sweetcorn cob, kernels removed, or 420g can corn kernels, drained)
  • ¼ cup chopped garlic chives
  • ¼ cup finely grated Parmesan cheese
  • 1 tsp chilli flakes
  • sea salt
  • white pepper
  • unsalted butter and olive oil, to fry

Sift flour into a large bowl, then make a well in the centre. Fold in your liquid ingredients: buttermilk, eggs and creamed corn. Taste, then season with salt, pepper and chilli flakes. mixmont

Add in your corn kernels, chives and parmesan, then fold until just combined. Your mix is now ready to fry.

Warm a heavy-based, non-stick frypan over medium heat. When hot, remove from heat before adding a tablespoon of unsalted butter and some good quality olive oil. When the butter has melted, return the pan to the heat and add heaped tablespoons of the mixture, three at a time. Use the back of a spoon to shape the fritter mixture into 6-8cm diameter rounds.

forks

Cook your fritters until the edges begin to crisp up and small bubbles start appearing in the mixture. Flip them over carefully with a slotted spatula. Cook for a further 2-3 minutes, or until the fritters are crisp on both sides, lightly browned and firm to the touch. If it’s a cold day, I’d recommend placing your cooked fritters in a slow oven (150 degrees C/300 degrees f) to keep warm whilst you begin your next batch.

Drain on paper towels before serving 2-3 fritters per person. Great accompaniments include lemon-infused sour cream, crème fraiche, smoked salmon or crispy bacon, poached eggs, fresh herbs, sliced avocado and tomato chutney.

split

Notes:

  • Corn is a great source of dietary fibre whilst being low in saturated fat, cholesterol and sodium. It also contains beneficial amounts of thiamin, niacin (B vitamins), vitamin C, potassium and folate. However, being high in starch and natural sugars, it’s definitely not a low carbohydrate food (which is why it’s used to make sweet corn syrup). Watch your intake if you enjoy being sedentary!
  • If you’re feeling inventive, these fritters are very open to adaptation. Great additions to the basic fritter mixture include small pieces of crispy bacon, extra cheese (crumbled feta is fantastic), finely chopped herbs (try parsley or coriander), spices (try some cumin and coriander seeds for a deliciously Middle Eastern twist) or for extra nutritional value, grated carrot.
  • For a Southern American version, omit the chilli, pepper and chives from your mixture and mix in 1 tsp caster sugar before frying. Serve with crispy bacon and maple syrup or honey for a classic sweet-and-salty hit. Yum. Oh, and please don’t deep-fry them. It’s not necessary (repeat after me: you are not Elvis).
  • If you’re a vegan, I’ve found a deliciously suitable corn fritter recipe just for you. It’s by Nancy at The Sensitive Pantry and utilises an egg replacer alongside coconut milk and sorghum flour. I haven’t test-driven it yet, but I have absolute faith in this woman’s abilities. She is the queen of cooks for those with food allergies and intolerances.  forkplate
With The Grains

Whole Grains and Wanderings

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide

Chompchomp

Perth Food Blog | Restaurant Reviews | Food & Travel Blog | Gluten Free

The Veggy Side Of Me

Deliciousy Green...