Have you visited The Kind Cook? If you haven’t, you should. Mel creates beautiful easy to follow recipes. Actually, my first introduction to Mel was at a cooking demo she presented where she made her Fragrant Cambodian Noodle Salad. I arrived late but not to late to score a sample (mwahaha, my dad taught me well where free samples of food are concerned, as in “you take the west entrance, I take the east, your sister takes the south and when the waiters come through take all the prawns for me. Where’s your mother gone??? I need someone at the north entrance”… that’s me dad). Mel also whipped up some lovely truffles and a mint flavoured slushie that was diviiiine so when I got home I raced to her website and spent some time drooling.
Today I was in a frittery kind of mood. I don’t often make fritters because my kitchen sucks too much to be standing at the stove cooking fritterish things. But as Husband has taken DeeW to the beach and Arthur is stuck in the sofa under a pile of library books, I figured it was a good time to get my fritter on.
Mel’s recipe for Zucchini, Corn & Mint Fritters is very simple and calls for chickpea flour, corn kernels, grated zucchini, spring onion, fresh mint and salt-pepper. Too easy right? They’re delicious too. I’m having a hard time leaving some for the beachgoers:
Mel has a Facebook page. Please consider ‘liking’ it, that way it can attract a publisher and Mel can write a cookbook which would be all kinds of super amazingness 🙂