Hi everybody. So we’re going to make now a kilo kilo. Okay guys, so today we’re going to be making um what’s it called? A Greek zucchini fritter. I have these ones. I can’t find the other one. And to say that word in in Greek is a tongue twister. I’m going to say like this. this. Okay, I’m going to try to say it. Don’t laugh at me cuz it’s a tongue twister. Okay. [Music] Anyways, let’s just move along. Okay, I’m going to use a white So, it’s better if you have a cheese grater be cut um a cheesecloth so you can like take out all the liquid. I’m not editing the video. I’m not editing it. Editing it. Edit. I can’t talk today. I’m not editing it. That’s how it is. Okay. We’re not perfect life. What can you do? My grandmother would always make these growing up and I would eat all of them. Now, there’s different variations of making them. You can make them thin or you can make them like meatballs. It’s usually served with the Greek white sadiki sauce, which is yogurt. Uh cucumber, the English cucumber is better cuz it’s seedless. It doesn’t add a lot of moisture, so you could add it in right away. The other one, the other cucumber, you have to um strain it like zucchini because it has water and you don’t want the tajiki sauce to have a lot of water in it. So like, you know, garlic, all that. I might make the sauce, but this is just for me because my husband doesn’t like doesn’t like stuff like that. Zucchini cuz I like it cuz I grew up in it. Okay, so back up. My son wants the camera and that’s not happening. So, I’m going to, you know, you can also freeze them. They’re good if you freeze them cuz they will go like that. My grandmother, I would always get mad at her. I’m like, “Yeah, yeah, [Music] why did you only make a little bit?” That’s all she had. And when I try to attempt to make them the first time, they didn’t come out right because I didn’t add any flour or egg. So, it’s okay because, you know, everything in life is a learning process. You don’t you don’t master everything all at one time cuz I’m also a home baker and I you know how many times I didn’t put uh baking powder in my egg? I mean baking powder in my cake. I can’t talk today. So everything in life is a learning process. You’re not going to be a pro. So make sure you take all of the zucchini out. [Music] All right. So, and I already um cut a small I don’t know if I remember to put red onion in it, but I cut a small red onion very finely. I’m going to probably chop it more finely. Okay. See? So, this is all the zucchini. Now, we’re going to have to um take all the liquid out. Little by little. Oh, I could do it here. See the liquid coming out? I don’t have a cheese grater. I mean a cheesecloth. I keep saying grater. do it little by little cuz if you don’t they’re not going to form. They’re going to become very wet. They’re not going to hold their uh tech their shape. If I can get a half a cup of liquid out, that’s going to be good. And you can drink the liquid or put it inside food. That’s also you don’t want to throw it out. I I’m not going to throw it away. I’m going to put it in the food that I’m making now. here. It’s it’s it’s still juice of a vegetable. So, why would you discard that and it’s good for you? Zucchini. I love zucchini. Just do a little by little. It might take time, but you see that it’s worth it. Now, I wanted to make an Arabic dish called um what’s it called? But it’s the thicker zucchini. And you need a zucchini corer. And you stuff it with rice and ground beef. It’s an Arabic dish, but I really can’t find that. And I can use these zucchinis because they’re small and they’re thin, so it’s not going to help me at all. If you guys want more Greek recipes, drop drop your comments in the below and I’ll make it for you. or Greek appetizers, anything. Cuz I do make Greek stuff. If you have picky children, you can add the zucchini liquid in their juice or in their food. and they won’t know. Guys, that’s what I do with my toddler. That’s how I got him to eat avocado. Because avocado itself, people might say it tastes like soap or it doesn’t taste good. But avocado really does not have Now, if it’s bitter and it’s not ripe, yeah, it’ll taste bitter and it’ll have like soapy taste. But when it’s it’s sweet, avocado is sweet. So, he does not know the difference if you mix it with food. He will not know the difference. And he doesn’t unless he sees it. But it’s not cuz you mash it. So they won’t they’re not going to know the difference. See, look at that. It’s time consuming, but it’s worth it. Oh, these are so good. Now, I’m going to see how it goes. One egg for this. Um, I’m going to see cuz it has to be That’s why I’m taking the liquid out. It has to be a certain way. So with me in cooking, it’s usually by touch, feel, look. Like that’s how I do it. Don’t get me wrong, sometimes. Sometimes, what’s it called? I mess up. I mess up sometimes, too. Not everybody’s perfect. Sometimes I’m not in the mood to cook or I put a little little a lot of salt. So, we’re going to wipe down the area. You see that liquid? Can’t show you. So, that’s maybe a four of a cup. And you know what? It’s getting added into our food. Sorry guys, we’re not discarding anything here. It’s amazing and it’s good. So, my husband doesn’t like zucchini on itself, right? Like I said, so when I make meatloaf, I like it. It’s like I have two kids. When I make my meatloaf, I add it inside. Some people don’t do it. That’s why I’m saying cooking is my favorite. Like I love learning new techniques. I love it. You give me a whole bunch of food and I will cook for the homeless like for free. I just love it. Sometimes I get tired. Yes, everybody does. We’re human beings. We’re going to get tired, right? Um but it’s my favorite, the ice coffee queen. Um we get tired sometimes, so I added it into the meatloaf. And guess what? He did not know the difference to it. Now, that’s how you’re supposed to be. Now, if I get my toddler, my son that you hear him right now that has autism, if I get him to do that, amazing. Amazing. Okay. So, I’m going to add a little bit of a little bit of salt. Okay. I’m going to add in the onion. that we chopped, which is you can add. I’m gonna see because it’s the first time making it, so I don’t know, but I’m going to see how it goes. Okay, I’m going to add in the egg. All right. I’m going to add garlic, dill. I think people add mint to this. I’m not adding mint and I don’t have mint. Okay. Dill and parsley. And I’m going to um going to add a little bit of flour. just a little bit. So maybe there I have like maybe a a half of a cup of flour. And I’m just going to add a little by little to see how the how it goes. Like I said, you have to check and see. You can’t just add it all at once. And you know, you can you don’t have to keep it authentic. You could play around with it. You can add um color to this. You can add what’s it called? It doesn’t have to be the same as the Greeks do it. You don’t have to do it like that. I’m just going to I know I should get my pan hot and ready. See? Let me see. Okay. I want it to keep, you know, to have it shape. So, this is what it looks like so far, you know. Hopefully it comes out good, guys. Hopefully. Hopefully. Okay. Add a little bit more oil. So, I’m going to make one. I want to make one and try one because I want to check the seasonings. I think it needs more flour. I think it does. Like I said, it wasn’t my um every time I said I’m going to try to make it, I never did. So, bear with me. I’m Greek. I know that I’m Greek. I know. It’s my It’s my nature. I think I put a little bit too much oil. [Music] Wish me luck, guy. [Music] Check the other food that we’re working on. Yeah. Same. Beautiful. [Music] [Music] [Music] Okay. You need a splatter thing because this top bit. Sorry. I have one back down low. [Music] [Music] Woo! Yay! more. Now, they might look a little bit um wonky shaped, but it’s fine. And I wouldn’t recommend this to eat every day because it has it is fried, but you’re frying it in olive oil. But still now depending on how big because this can make a lot. You just I just didn’t sit there and count them. But it depends how big you make them, how small, how thin, how fat, you know, everything plays a role. Okay. What I’m going to do right now, guys, is check the um the seasoning for the beef. Okay, I’m going to try the seasoning to add any more flavors. I think it’s perfect. I think it’s perfect. [Music] Oo yeah, that’s good. That one was good. Oh my god, it brings it reminds me of my childhood, man. Reminds me of my childhood. I want to be 32 this year. It’s like, where did the time go? Where did the time pass? Where did the time It’s just It’s crazy how everything in life happens. We get older. Now, when I serve these appetizers, I need to get more plates like this, like square, round. So when I serve something and take a picture with it, it looks right. And you would get like get a little ramkin to make the kadiki sauce inside and you serve it. It’s better. It’s good. That’s how it’s supposed to be. Pictures, quality, everything. [Music] Now, I don’t have a paper towel right now. Let it Oh, I don’t want them to get too crispy. [Music] That is good in the neighborhood. Yep. Couple more minutes. Oh my god, this is so good. Look at that, guys. Look at them. It’s so nice. Yes. Nice and crispy. [Music] That’s awesome. That’s awesome. Awesome. Awesome. Mhm. [Music] I did say I want to try one with you guys. Don’t mind my shirt. My shirt’s a little bit big and I don’t unless I’m wearing a dress. So, what I’m going to try I want to try a little bit more time. I’m going to try this one. This one right here. Okay, I’m going let it get cool. This one needs a little bit more time. This one can get onto the plate. Two. This one needs a little bit little bit more time. Okay. Lighten them out so they can cook faster. Okay, let’s try it, guys. Oh, he climbed so big. Look, look at daddy. Okay. Oh my gosh. I’m going to cry. Look at the inside. The inside’s amazing. Okay, let’s go. I love it. Mhm. Oh my. That is a That is the best. Wow. Wow. [Music] All right. Wow. Oh my god, guys. It brought me back to my child. I love it. So, I’m going to make this one because this one is uh I don’t want to. Okay. This one’s going to cook a little bit longer because it bigger. That is Oh my god, that is wow. Okay, that’s just good. Next time I get a bigger pan. Yeah, I know. I don’t know. You want to keep the heat on medium heat. Wow, guys. That just brought me back to my childhood. If my grandmother just could see the video. with that sadiki sauce. It is going to be better, but I’m not going to make it right now cuz I have other things to do. But look at that. Look at the quality. Look at the M. [Music] Amazing to me. That’s perfect. That’s perfect. The salt, the onion cooked nice cuz I finally chopped it. Mhm. Awesome. Now the hard part. Wow. Wow. That was nice. That one’s going to cook a little bit. Well, a little bit more. like 2 minutes more because it is bigger. Wow. Wish my husband’s going to definitely try this. Look at that. Look at that. Perfect. Perfect. Perfect. M that crunch. [Music] So in total it made one, two, three, four, five, six. Including this one, it could have made made eight. Okay, eight. The size that I made it, it could have made eight cuz this one was bigger. Let me um a little bit more time. I think these ones Wow. Awesome. [Music] So, now I know the recipe. Now I know the recipe and now I can play around with it a little bit more and add more flavors to it. But I’m going to keep it subtle. Just like that. I think these are done. I think this one needs a little bit more. But this is definitely done. And then I’m going to fix the camera. Okay. And they’re going to get soft, too. control. It doesn’t matter because they’re going to get soft as they sit. But this is it, guys. This is it. This is my I still can’t say it, but this is it. Amazing. Proud of myself. Proud. Just Just proud. Here they are. And here is
Dining and Cooking