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You heard the good dark there that it’s about the decisions you make today. And it is spring after all. And there’s no better way to enjoy fresh seasonal veggies than with these crispy zucchini and corn fritters. So this is the decision you’ve got to make. It’s packed with corn, grated zucchini, and herbs. They’re so light and flavorful and so perfect for lunchtime, especially when paired with a tangy lemon herb yogurt dip or even breakfast, which is exactly what we’re going to get into today. Really simple ingredients that come together in a jiffy. Even Graeme can do it with me. Okay. But I’ll put him on source duty in just a little bit. We’re gonna start with the wonderfully fresh and vibrant ingredients of corn and zucchini. Does that sound good to you? No, I heard like wonderfully fresh and vibrant. I was like, “Oh, she’s calling me.” And then I read and then you were talking about But also you But also you I just feel like after chatting to the doctor, I feel like you and I both have to try a lot harder. We do have most things in life. Okay. Feel encouraged though. Oh, very much so. access and luckily the one thing we do have control of is our kitchen or hopefully and how we eat. What’s going on here? So, let me tell you what’s going on. Corn and zucchini or baby marrow. So, we grate this and then you put salt on it so that it draws out the moisture. You squeeze it out with a cheesecloth and then you add it together cuz you want like a muslin like a muslin muslin cheesecloth. No, you’ll do when you when you have your Bubba one day. Um, you know, we’re going to start every time I mention it now, people are going to start go online and start talking nonsense about you. But no, the the muslin cloth you will get to know. But it’s amazing how how much it helps in cooking. What do you need it for? Babies. Yeah, it wraps for swaddling babies. There’s nothing better, man. I wonder if I could still pull off a swaddle. You could swaddle wrap. I think I could. You’ve swaddled a What is that? Oh, the iguana the So, you’re good. I miss Laz. Um, that beautiful. Now I’ve got a a puppy to cuddle, but I still do the the rock, the swiggle, the the wiggle. And I don’t think it can get out of you. All right, so I’ve added very flavorful and I I like corn fritters as a jumping off point because they are they have like a sweetness to them. I just absolutely adore them. Also love corettes. I think they get a bit of a buttery beautiful kind of we always say nutty taste when you roast them off, but there’s something that happens to certain vegetables. The flavor profile just shifts into almost sweetish kind of sweet but also savory. Yeah, just a perfect balance. Okay, so I’ve added eggs, added feta, added salt and pepper for seasoning. We’ve got some baking powder and flour already mixed together just to make it a bit easier and we want to not over stir it because we don’t want it to be dense. But we’re going to mix that together with some herbs as well. I like your style. You’re still going quite cowboy after yesterday after our meringue experiment of seeing if we could make a mering over my head. all the ingredients together from the beginning, which was quite spectacular. Have you noticed how my right uh bicep is five times bigger than my tiny little left bicep? Um, okay. So, I’m on source duty, I’m assuming. And this looks zingy and it looks delicious. And I’m guessing this is parsley, not coriander. I hope so. I hope that it is. I think I love you, Tiff. I love you so much. Um, we got a bit of lemon juice going in as well. Plain yogurt, a little bit of zest. Um, and I like this with a bit of zing to offset the sweetness. Exactly. Bit of uh I want to say not oregano time. Oregano time. Time. Yeah. I love thyme. It’s one of my favorite herbs. We all need more time, girl. Wish I had more of that. How old do you think you’re going to live if you keep eating like this? Wow. That’s the culinary plop. That’s what we like to call. And it takes That’s an official name. No, you only learn that in your third year at culinary school. And then they have competitions. the old plop off and they see but don’t be mentioning that to any old chef e only the the privileged few know chef I’ll ask him and Jamie Oliver um okay so I think I’m going to live to salt and pepper I’m pushing 103 103 you’re going to be quite young then okay that’s what I’m going for I still want to be able to go you know marathon running and I’m going to be bionic man I’m not saying how much of my original self will be around at 135 135 I just want curse my children with my existence, my very eccentric existence as an old person for as long as I can. My son is well aware that every line he crosses with me now. This is where we’re going. So, I wanted to take the pressure off you and not be too obvious about the fact that you’re putting whole fritters in a pan and cooking them yourself that you’ve made from scratch. I hope it will taste good. It’s not going to look as beautifully round as those, but you know what? Rustic sometimes is the way to go. It looks more homemade like that. Exactly. Um it’s a thing like imagine your child is making a project at school. If you help too much, am I the child making the project? The teacher will know that you’ve helped with the project. Okay. I don’t think the teacher’s gonna or she might look at that one and go, “Oh, did somebody help you with this?” A little bit of help there. And then you can say, “Well, I was worried about my mommy told me that I’m not allowed to use I have an idea.” Um, I’m going to There is a spatula. Wow. I’ve seen they do this with cookies. That’s okay. So, you’ve got the plat. What do we call that in culinary terms? That’s called the runaround. The runaround. Yeah. The old runaround. And you got to do that. But you got to when you said you got to put your cooking utensils down and go the runaround and then you can go back to your You do actually have a spatula there. I think I don’t want to side it. Graeme, let it go. Oh, look at you. You are making fritters. I’m making actually make and I don’t want to sound surprised. I do sound surprised and I’m sorry. I’m trying to mask it, but it’s it’s it’s a a selfindulgence surprise as well because I’m like, “Wow, we are collectively making not you taking the credit for my pretties.” Um, you’ll see a QR code as promised on the screen right now. It’ll give you the ingredients and a little clay by clay on how you can get your So, what was critical here, Carissa? Um, and I think you taught yourself some new skills when it comes to corettes. What do we have to do with the corettes to make sure these guys don’t burst in a cloud of steam? So once you have your plopping and your runaround, then basically you just wait until it’s cooked. Dry your corettes, man. Yes. And did you put salt on you said onto the corettes on the grated corettes to draw even more moisture out? Use your muslin cloth. And we are winning. I absolutely love that. Speaking about winning, I wonder which look won the fashion segment today. Okay. Well, don’t break it and then hand it over to me, man. I won’t. I promise. Oh, look at you, man. It’s sabotage. Now, these look amazing. All right. I I have a feeling you didn’t get too much food on ourselves, but it still requires an outfit change. Now, you guys have the opportunity to choose another beautiful uh outfit. So, I’m going to ask her to move on over. That’s the color theme for the day. Um, and of course, we will find out in just a moment what that winning look is, but I think my amazing friend over here has knocked this out the park. Bar this happy little one. There’s got to be one experimental. Um, but it’s as easy as that to whip up something absolutely delicious, homemade. It’s going to fill your house with gorgeous smells. Um, and it is super super easy to make and packed with the right kind of nutrients. Um, you can even use a little bit of leftover veggie um that’s um just waiting to be reused. So, uh, scan the QR code, cook along after the break. We help Carissa get dressed. We’ll see you now. Very good. Make my day.
Dining and Cooking