This past month has been filled with lots of firsts.  First time setting foot in Africa, first time dipping our toes in the Mediterranean Sea, first time having to negotiate life using a language you are so very, VERY, not fluent in, and most recently, and some in the crowd would say most importantly, first day of school!

The girls started their new school, The American Cooperative School of Tunis, on Monday. There was much trepidation, some tears (totally on my part), and a lot of bravery that went into those first few hours of Monday morning.

Besides the fact that they were the "new kids", and "teachers kids", and that they were worried about sitting alone at lunch, and getting lost, the number one (maybe not #1, but close up there) fear was the fact that they will not be wearing uniforms to school this year.  Ack! Having to choose clothes to wear to school EVERYDAY?! 

There could be worse things to worry about right?

I do have to say that the day was a great success for everyone in the house. No one got lost, everyone had someone to eat lunch with, and we all looked cute. The girls rated their day an 8 out of 10 which in my books is a first day of school victory in the making.

Another new first for us is eating new foods.  Harissa, Mechouia, and Brik for example. Some foods we are eating we are familiar with but we don't eat them with a lot of regularity.  Zucchini is one of those foods.  It makes and appearance here and there in vegetable lasagnas, on a crudites platter, mostly in zucchini bread. But I had a whole kilo of it from the Saturday market and needed to do something with it.  Thank goodness for my friend Google! We had really great zucchini fritters to go along with our dinner that evening.  

They were rated even higher than the first day of school.

Zucchini Fritters
6 small zucchini, grated (mine were about 5 inches long each)
1 cup of crumbled feta cheese
1 small red onion finely chopped
1 tablespoon of chopped fresh mint
3 eggs beaten
1/2 cup all purpose flour
olive oil

Place the grated zucchini in a colander, generously salt and let sit for 30 minutes. Squeeze the excess fluid out of the zucchini. I find it easiest to place the zucchini in a clean and dry kitchen towel, gather up the edges and squeeze all the fluid out.  When the zucchini is fairly dry place it in a mixing bowl.  In a small bowl mix together the feta, onion, mint, eggs, and flour.  Pour over the zucchini and stir well to combine. 
Heat some olive oil in a large saute pan over medium high heat.  Using a 1/2 cup measuring cup (or if you are still waiting for your shipment to arrive from Singapore just scoop into the pan what passes as fritter size to you), scoop the batter into the pan and lightly pat into a round shape.  Let the fritter cook until browned and the batter stays together when moved, about 5 minutes. Carefully flip and cook for another 5 minutes. Repeat with remaining batter.
Serve hot.


  1. I cut up zucchini into small pieces. Brown it with red and yellow bell peppers and shallots until soft. Then I add eggs and grated cheese and serve breakfast. Often I add some fresh spinach, too. Love it!

  2. Thanks Fifi! We'll give that a try next!