Traveling Appetites

Two nomads adventure-ing around the world, one bite at a time.
Mile End's Boucherie Lawrence
Adventures Recipes

Kicking Off Our Nomad Adventure With Food Tours & Fritters

Well, hello there! I’ve finally gone and done it — after years as an editor, content marketer, and writer, I’ve finally started my own blog.

Why now? I recently jumped into a new adventure: the life of a digital nomad. The whole thing is so exciting and new and unknown that I felt compelled to document it somehow. You can read more about it here.

Expect to see plenty of stories, learnings, and recipes from our time on the road — all told through the lens of some really good food. My roommate (ahem, and significant other) Joe and I have always let food guide our travel decisions; this adventure will be no different. After a month of lying low on New Jersey’s Long Beach Island and detoxing from seven years of New York City living, we hit the road to Montreal.

We’ll spend a full month here in Montreal — starting off our entire nomad adventure with a wide-open 30 days ahead of us was a little intimidating. What neighborhood do we explore first? How will we balance full working days with exploring our new surroundings? What’s the very first thing we need to do?

To save ourselves from analysis paralysis, I booked a food tour of the Mile End neighborhood with Local Montreal Tours for our first full day in the city.

Eating Our Way Through Mile End

Over the course of three hours, we walked through Montreal’s neighborhood of artists, vintage shopping, boutiques, eateries and food shops. We ate a ridiculous amount of food…

Mile End's Boucherie Lawrence

Montreal Mile End Bagels: Saint Viateur

Mile End's Boucherie Lawrence

…explored a beautiful artistic neighborhood by foot…

Mile End murals

Joe Masilotti

Montreal's Mile End Neighborhood

…and played around with my fancy new Nikon camera. Ahem. As you can see, we’re very much still in the ‘learning’ stage. Any staging and photography tips would be greatly appreciated.

lol nope

We covered a total of 10 miles and at least 1 million calories in our first day — all we wanted for dinner was something light and easy. So we limped to the grocery store to pick up whatever looked freshest. (Anyone else think exploring the grocery stores and markets of new places is the best thing ever?)

And we ended up with some pretty tasty veggie fritters and a green salad. The recipe is below; it’s an adaptation of this New York Times recipe.

Leek and Summer Vegetable Fritters

Leek and Summer Squash Fritters

Adapted from the New York Times: we upped the squash, lowered the leeks, and added fresh herbs.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • 4 summer squash or zucchini shredded
  • 1 leek cleaned and diced
  • 1 carrot shredded
  • 1/2 onion shredded
  • 4 scallions trimmed and thinly sliced
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp fresh thyme
  • 1 egg
  • olive oil for pan frying
  • salt and pepper to taste


  • 1 cup 2% greek yogurt
  • 1 lemon zested and juiced
  • pinch cayenne
  • salt


  1. Bring a pot of salted water to a boil. Then, cook all the vegetables for 5 minutes. 

  2. Drain the vegetables and cool in a colander for at least ten minutes. Wring out the remaining water with a towel or your hands.

  3. Transfer the cooked vegetables to a bowl and add the scallions. In another bowl, combine the flour, salt and pepper, baking powder, and thyme. Add to vegetable mixture and stir. Add egg and stir. 

  4. In a big skillet, heat 1-2 tablespoons of olive oil over medium high heat. Drop a 1/4 cup of the mixture into the skillet. Flatten with your spatula. Cook for 4-5 minutes on each side, or until golden brown. Drain on paper towels.

  5. Serve with a big spoonful of the yogurt topping. 

14 Comment

  1. 5 stars
    Excited that I can make the fritters for my August Whole30 (minuse the yogurt topping, but I can sub with homemade chilli mayo)! Thanks for the share! Can’t wait for our Portland Adventure!!!

    1. Yes! There’s a *teeny* bit of flour in there too. But I’ve done recipes like this with almond or coconut flour that are just as good.

    1. Wahoo! Going to set up an automated newsletter too, so non-bloggy people can get new posts to their inboxes 🙂

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