Being a frittic.

I’d like to think of myself as being an up-and-coming fritter critic. A ‘frittic’ if we are getting technical. I think I have progressed from eating fritters as a hobby, to someone who is in the food critic business specialising in fritter review.

Even a friend said to me the other day that I have all the requisite talents of becoming a full-fledged frittic: a finely balanced palate, good taste in spices, solid writing skills and a mean streak.

Here is a typical scenario of my dining out experience that gives weight to my frittic self. First, I often scan the interwebs for cafes or restaurants that have fritters on the menu. I then go to the restaurant (undercover), play it cool by listening to all the options and specials of the day, but have already ordered in my head. After placing an order for fritters and some second-rate food items, I then spend the next twenty or so minutes on the edge of my seat in anticipation for the arrival those lightly fried, crumbly, gooey, flavoursome balls of goodness.

The fritters arrive! I sniff them, cut them open, inspect their insides, make attempts to guess all the ingredients and then take a big mouthful (along with some dipping sauce if provided). This is the rigorous testing phase of my work. It is quite exhausting, but that is what being a professional is all about: doing your job thoroughly, doing it well. Being tired afterwards. Doing it all again.

One of the main things that I am missing in my quest to becoming a recognised frittic is being considered a professional by my fellow peers in the food critic business. To be a professional, presumably one must at least be paid for what they do, maybe referred to as the go-to ‘frittic’ by other food critics and hopefully be then recognised and respected as a master in the fritter field. This may take some time and a lot of hard work, but I am willing to commit to it.

The following are a few of the fabulous fritters that I have attempted to create at home. Individually, the ingredients are quite simple and easy to locate in the fridge. But when these simple ingredients are combined, they make gold.


Enjoy some recipes!



Zucchini fritter recipe here.



Corn fritter recipe here.



Root vegetable fritter recipe here.



Eggplant and smoked mozzarella recipe here.



Mixed vegetable fritter recipe here.



Lightly fried corn fritter recipe here.



Broccoli and parmesan fritter recipe here.


Here are some places in Melbourne that I owe a great deal of thanks to for their contribution to my fritter obsession and the development of my frittic profession. Merci beaucoup.





Cornichons Bread and Butter de Grand-Maman Emma


This summer I spent a week wwoofing on Ferme Bord-du-Lac just outside of Montreal and had a magical time! I spent an afternoon making pickles according to Grand-Maman Emma’s recipe… Here it is for you to try


3.6kg green long cucumbers (10cm in length) – cut into cubes

700g Onions – en julienne 

1 Large Green Capsicum – en julienne

1 Large Red Capsicum – en julienne


165g salt 


4 cups white vinegar ½ tablespoon cumin

4 cups sugar   ½ teaspoon all spic

2 tablespoons Tumeric   ½ teaspoon clover

2 tablespoons mustard seeds   1 tablespoon celery seeds


Sterilise all your glass jars by immerging them in boiling water for 10 minutes before you fill with the mix – It’s important to be careful you don’t touch the jars once they are sterilised or touch the mix once you’ve put them into the jars, you need to avoid contaminating once everything has been sterilised


·     Wash the cucumbers well under icy water. Put them into a large container and pour the salt over making sure that the cucumbers are covered with the salt. Leave for 12 hours in the fridge so that the salt can draw out some of the moisture.

Wash the cucumbers three times ensuring that you remove as much of the salt off of them as possible

In a large stock pot put all the ingredients for the marinade and bring to the boil

** This is a good time to sterilise your bottling jars so that they’re ready to go once your vegetable mix has been in the marinade.



    Put the vegetables into the marinade in small quantities and bring to the boil. After about one minute, or when the cucumbers change colour, turn the heat off.


Fill the jars with the vegetables alone (no liquid) leaving space from the top of the jar


Cover the vegetables with marinade a few bottles at a time. Seal each jar as you go (careful of the heat!)


To seal the jars put them in the stock pot covered half way up with water and bring to the boil.


Your pickles will be ready in two weeks!