I kind of slipped off the radar there for a while, didn’t I? Sorry! I’ve been cavorting over on instagram pretty much daily, but almost ignoring this blog and 100% totally ignoring the facebook page. Lets not speak of twitter. (does anyone still use twitter?) It’ll be slow going for a little while, but I think it’s safe to say I am back, baby!
SO! What have I been up to? Mostly getting my head together, and after that making a start on getting my act together. That part time job I had is gone, thankfully. Working with child psychologists is hard. For a part time role it took a full time space in my head, and in the end I was super relieved to kiss it goodbye. Apparently it isn’t my fate to be a fancy kept woman either, so I am sure there will be some kind of paid employment in my future; lets hope it doesn’t mess with my head space so much!
I must face facts that my children are growing up. Teenage Daughter is actually in her early 20’s, and recently moved out with her boyfriend. Knife to my heart! They have been together for ages and love each other dearly, and after a few tears I am very happy for them. Really. We even bought them a housewarming present! The Gentleman is now as tall as me and wearing men’s size 8 shoes omfg!! I don’t know how this happened, he hasn’t been in double digit birthdays that long. Monkey Boy is still my snuggly babby thank heavens, but don’t tell him I said that.
Did you notice some changes around the blog? For starters I’m a dot.com now! I know, so grown up. Moving from Blogger to WordPress has been a massive headache, and there are still a huge amount of things to do. I have no idea what I am doing, so please be patient while I muddle my way through. Any and all advice is very welcome.
I have been cooking up a veritable storm, and have a huge back log of recipes to share with you, starting with this one. Zucchini Fritters have been in high rotation in the BC House, partly because they are in season but mainly because they are delicious. It’s amazing to see the boys argue over a vegetable, but there you have it. Thankfully this recipe makes about a dozen fat fritters, although that never seems enough.
- 3 large zucchini, coarsely grated. Use a food processor if you like, but they don’t take long on a regular cheese grater .
- 1 teaspoon of salt
- a few tablespoons of plain flour
- 1 teaspoon of fresh or dried mint.
- salt and pepper
- Panko crumbs
- Olive oil
- Mix the salt through the grated zucchini in a large bowl, cover with a tea towel and leave on the kitchen bench for about an hour.
- Using your hands, squeeze as much liquid as you can out of the zucchini. You can put it in a strainer and press down with a large spoon, but rolling up your sleeves and getting in there will get much better results. I am always amazed at how much liquid comes out.
- Use a spoon to mix in the flour, mint, salt and pepper. Depending on how wet your zucchini’s are, you might need 2 or up to 4 heaped tablespoons of plain flour. The aim is to have a sticky, very soft dough.
- Put a cup or 2 of Panko crumbs in a flat dish, and drop rounded tablespoonfuls of the zucchini batter into the panko. Use your hands to gently pat the panko in, ensuring that all of the fritter is coated.
- Heat 1 cm of olive oil in a large frypan, you will need to replenish it after each batch. Use a fork to lift the fritters out of the panko dish into the frypan, don’t crowd the pan. When they are cooked on one side, turn them over gently, and when they are crispy and golden on all sides thy are ready to serve!