The Hobart

Madame Saisons: Putting On The Fritts

by Sarah Ugazio
Madame Saisons: Putting On The Fritts

March is a magical month when it comes to food. While technically Autumn, it really should be a special season unto itself and more aptly named “Late Summer”.

Colourful crops have been soaking up the sun through summer and now bulge with ripeness. Apricots, peaches, berries and tomatoes hang heavy with sweetness; flavoursome herbs are flourishing; and juicy melons lie in wait to reveal their vibrant inner flesh. It’s nature’s encore summer act – a final performance of bright colours and bursting flavours before many leaves fold away from sun to soil.

The plant kingdom is not alone in making the most of the last stretch of warmth before the inevitable seasonal hiatus shifts our gears from heat to hibernation. Weekends beckon us to brunch and enjoy the outdoors, still pleasant for a picnic. While weekdays are ramping up, with kids back at school and the work year in full swing. This is no time to be toiling by the stove – we want it fresh (while we can) and we want it fast. However looking for fast creative ways to make the most seasonal fare can prove challenging at the best of times.

Salads and sides can be enhanced with the textural delight of crunchy cucumbers, asparagus, snow and sugar peas; while cooling mint or peppery nasturtium leaves can add pops of fresh flavour. But a truly fabulous way to exploit late summer fare is the humble fritter. Broadly defined as any fried batter concoction, heavily battered and deep-fried versions may get you a pant size up or intro to a cardiologist, but simple pan-fried options are a great healthy way to up your veg.

Flavour combinations are endless, with corn and/or zucchini being popular options on many café menus. However one shouldn’t be afraid to prepare these tasty patties at home and experiment with different ingredients. Grated or crumbled cheese will notch up both texture and flavour, while playing around with spices and herbs will help you nail your own perfect recipe.

Fritters can be enjoyed at brunch, lunch or as a quick mid week dinner. Even more amazing is they’re a great way to use up leftover vegetables AND are totally freezable up to 3 months once fried – simply reheat from frozen on a baking tray in a 100°C oven. ■

Herbed Zucchini Fritters with Feta

Serves 4 (3 fritters each)

  • 500g Zucchini (about two medium) trimmed
  • 1 tsp Salt
  • 1 large Egg, beaten
  • 3 Spring onions, finely sliced
  • 2 tbs Dill, chopped finely
  • 1 tbs Mint, chopped finely
  • 75g Goats feta, crumbled
  • 1 clove Garlic, minced
  • 60g Plain Flour
  • ½ tsp Baking Powder
  • ¼ tsp Cumin
  • To Taste Tasmanian Sea Salt, cracked black pepper
  • To Fry Olive oil or butter

Preheat oven to 180°C. Grate the zucchini into a colander set over a bowl. Toss the salt gently through the zucchini and set aside for 15 mins, stirring occasionally (salting helps the zucchini to release its water). Sift the flour with the baking powder and cumin. Firmly squeeze the remaining excess water out of the zucchini using your hands (try to get mix as dry as possible). Add egg, spring onions, herbs, feta, garlic, salt and pepper to the zucchini and stir through. Incorporate flour mix well into batter. Heat oil or butter in a heavy based pan and spoon a heaped tablespoons of the zucchini mix in to pan. Fry on each side until golden brown (approx 3 minutes each side). Keep fritters resting on a wire rack in the oven until ready to serve. Serve with lemon wedges or tzatziki.

Follow Sarah on Instagram at @madamesaisons


Love this

Cold Water Wake Up Call
It seems everywhere I turn someone is talking about or participating in cold water swimming right now.
A Short Geelong Getaway
Since the Spirit of Tasmania terminal moved from Melbourne to Geelong late last year, a visit to Geelong has been on the radar.
27 Hobart Friends Get Snipping For One Off Wine
The borders were declared shut in Tasmania on the 30th of March, 2020; the first stare to do so amid the COVID- 19 pandemic and hard lockdown of Hobart followed.
Danphe Nepalese and Indian Food + Peppermint Bay Bar and Bistro
Nepalese food is a comfort in our house. Having spent much time trekking and mountain climbing in Nepal as a younger man, Nepalese food is something I always love to go back to.
That’s DR Hannah Gadsby To You
From Smithton to Netflix and the Emmys stage, Tasmanian stand up comic Hannah Gadsby has forged an unlikely path. Following on from the massive success of her shows Nanette and Douglas, Hannah brings her new show Body of Work to Hobart this month.
PODCAST: Incat founder Robert Clifford on why electric boats are the future
Robert Clifford is the founder of Incat, a Hobart company building fast ferries for the world. Always looking to future opportunities, he has identified where Hobart sits in the next wave of transportation. For more of this interview listen to The Hobart Magazine podcast.
Is Tourism Ready For More Forestry Wars?
Tasmanian forests are special. They’re home to centuries-old trees, including the tallest flowering trees on the planet, and support unique native species. Yet not everyone agrees on how these forests should be managed.
Hobart Chefs: When The Obsession Becomes Real
Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry there are those who love to use local produce...and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.
Did You Know Australia’s First Female Doctor Was Hobartian?
Tasmania, despite its small size and population in comparison to the mainland, has produced more than its proportionally predicted percentage of significant figures and heroes of Australian history. 
Return Travellers Adding Pressure to Hobart Housing
For all of us 2020 was a year like no other, punctuated by rapid change and plenty of new challenges. For vulnerable people in Tasmania, including people facing homelessness, those on low incomes and those facing increasingly higher rents, it was very challenging. We are seeing a growing demand for homes in Tassie from international travellers returning home, people moving for work and others seeking the lifestyle that our Apple Isle has to offer.
AboutContributeAdvertiseNewsletter Sign UpContact
June 2024

Stay up to date with everything happening at the Hobart Magazine.

Thank you to Luke Brokensha for mobilising his friends and local residents recently to host two rubbish clean ups along the Hobart Rivulet after heavy rains.
The warm weather returns...hello summer.
Need a laugh? Check out @theinspiredunemployed feed on Instagram.
Moto Vecchia Cafe in Bellerive and Czegs Cafe in Richmond have joined the Clarence City Council dementia program, creating dementia-friendly spaces for all patrons.
It’s hard to believe it’s not standard practice to have a working phone in every aged care room - shared phones make private conversations impossible and increase the risk of spreading COVID-19.
Tacks on the tracks. Mountain bikers beware of tacks being left on certain tracks on the mountain.
Just when you think your cousins are alright. NZ Opposition Leader Judith Collins took aim at Tassie during her recent (unsuccessful) campaign, calling us Australia’s “poor cousin.” She also seems worried about us nabbing tech businesses, “It’s a lovely part of the world but do you necessarily want to go there with your high- tech business? Possibly not,” she said. We beg to differ!