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Cook's Country from America's Test Kitchen (2008) Season 18 Episode 20
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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:38Today on Cook's Country, Morgan makes Bridget grilled lamb burgers.
00:43Hannah reviews our top picks for grill cookware.
00:46And Christy prepares sweet potato fritters for Julia.
00:49That's all right here on Cook's Country.
01:02When it comes to beef burgers, I'm a little bit of a purist in terms of toppings.
01:06Just a little bit of cheese maybe, but you can leave the salad on the side, please.
01:10Now when it comes to lamb burgers, they've got big flavor so they can take a bit more oomph.
01:15And speaking of oomph, we've got the queen of oomph.
01:17Morgan's here and she's going to show us how to make some fantastic burgers for the grill.
01:21Yeah, Bridget, lamb can handle some oomph.
01:23So here I've got a nice spice rub for these because lamb's so bold, it can handle it.
01:27Definitely.
01:28So I have two teaspoons of salt.
01:29And to that, I'm going to add a teaspoon and a half of cumin.
01:32And then a teaspoon of pepper.
01:34And then a half teaspoon of cinnamon, which the warm spice also goes really nice with lamb.
01:38So I'm going to mix this up.
01:39The spices are going to do two things for me here.
01:41Both are going to add that flavor.
01:43And they're also going to help the lamb burgers brown on the grill.
01:45So speaking of lamb burgers, I have two pounds of ground lamb here.
01:48And I'm going to start shaping this into patties.
01:51I have a few deep thoughts on burgers.
01:53Okay.
01:54So one is that you really need to be gentle when you handle them.
01:57You see people who take the meat and they handle it like Play-Doh and they like mash it.
02:02And that gives it just this really sausage-y texture.
02:04It doesn't give you this tender, juicy burger.
02:07It gives you a dense burger.
02:08This applies for any ground meat.
02:09It's not just lamb.
02:10So I'm dividing the ground lamb into just four equal portions.
02:13It'll be about eight ounces each.
02:14So now I'm just going to shape into patties.
02:16Again, I'm using a gentle hand.
02:18So I'm not smashing it down into patties.
02:21I'm just kind of gently pressing it.
02:22I'm looking for them to be about four and a half inches across, which will mean they'll
02:25be three quarter inches or so thick.
02:29All right.
02:30Let's see how these are doing.
02:31That's pretty close.
02:33Yes.
02:33Yeah, four and a half.
02:34So burger principle number two, divot.
02:36What you do is you just press down about a quarter inch deep, but about an inch across.
02:40And you just make this small little divot.
02:42When burgers are on the grill, if you think about it, the heat's coming from the bottom.
02:46So the bottom of the meat's cooking and it shrinks as it cooks.
02:48So it starts to buckle and create a little ball.
02:51If you have this divot, there's space for the rest of the meat to go.
02:53Very nice.
02:54So I'm just looking to go about an inch across and then a quarter inch down.
02:58And then I'll have a nice little divot in here.
03:00All right.
03:01So I'm going to freeze these until they're firm.
03:03So I'll just put them in the freezer for about half an hour up to 45 minutes.
03:06Okay.
03:06Great.
03:07Bridget, while our burgers freeze, I want to make a really flavorful topping for these.
03:11Okay.
03:11Yes.
03:12So I'm making a tomato chutney.
03:13So I have a pound of plum tomatoes.
03:15I've cut most of them into half inch pieces, but I'll just show you what I do.
03:18So I go in with a paring knife and I core it.
03:21And I just kind of go around in a little circular motion.
03:25And out it comes.
03:26Lovely.
03:27Easy.
03:27And now I'm just going to cut it into half inch pieces.
03:30This is not a place you need to be super precious because it's all going to turn into chutney.
03:34Got it.
03:36And then I've also got some ginger.
03:38So I want this to be a really flavorful tomato chutney and ginger packs a lot of punch.
03:43When I use ginger, I just like to peel off the skin with a spoon.
03:45It just is so easy.
03:47I'm going to get two teaspoons from this.
03:49I'm just using a rasp style grater here.
03:51It's nice and fine.
03:54All right.
03:55That looks like plenty.
03:56Let's see.
03:58Two teaspoons.
03:58I'm just going to put this right in my pan.
04:00One thing that's nice about this chutney is you just dump everything in and you're good to go.
04:05Okay.
04:06Let me add in the rest of these tomatoes.
04:08I also have some dark brown sugar.
04:10So this is a half cup and two tablespoons of dark brown sugar.
04:13It adds a really nice caramelly flavor.
04:15It'll make it really thick and syrupy and nice on a burger.
04:18Okay.
04:18And then I have six tablespoons of cider vinegar.
04:21I have a jalapeno that I minced up.
04:23I took out the stem, but I left the seeds in here because we're going after flavor.
04:27Hot dog.
04:27But if you don't like spice, you can always leave out those seeds.
04:30And then I have three minced garlic cloves.
04:33I've also got two tablespoons of fish sauce.
04:35Interesting.
04:36Yeah.
04:37So it's not actually going to taste fishy.
04:38It's just going to add some savoriness.
04:40Yes.
04:40And here I have three quarters of a teaspoon of five spice.
04:43All right.
04:44So I'm going to bring this up to a boil over medium high heat.
04:46And then I'm going to let it roll until it gets thick and syrupy.
04:49It'll take anywhere between 10 and 15 minutes.
04:52Bridget, it's thickened up nicely.
04:54Oh, you can see it's a little syrupy around the edges.
04:57I just feel like once the bubbles are bigger, you can tell it's on its way.
05:00I'm going to turn off the heat because I'm going to mash it to get those tomatoes to an even
05:04consistency.
05:05It'll be a little gentle because we're in a nonstick skillet here, so I don't want to scratch the pan
05:09or anything.
05:10All right.
05:11I think we're pretty evenly mashed.
05:13Definitely.
05:13Okay.
05:14So I'm just going to cook this over medium heat, and I'll know it's ready when I can drag my
05:18spatula through it, and I'll leave a trail through.
05:20It'll probably take about two minutes.
05:21Okay.
05:23All right.
05:23So you can see how I can clearly drag my spatula through this.
05:26And what I mean with that is, like, even the syrupy liquid, it'll hold its shape on the pan.
05:30It's nice and thick, nice and syrupy.
05:32I'm going to turn it off heat.
05:34And I'm just going to move it to a little container here.
05:37It'll continue to thicken as it cools.
05:39So I'm going to let it cool at least an hour just so everything can tighten up, but it can
05:43be refrigerated for up to a month.
05:46Bridget, it's time to grill.
05:47Great.
05:47So it's all been preheating for about 15 minutes.
05:50Everything's over high heat.
05:51Okay.
05:51I'm going to turn it all down to medium.
05:53Now, per usual, I want to clean and oil the grates.
05:56The cleaning really gets off any debris, and then this oil will just get nice, slick grill grates.
06:04Now we have our burgers.
06:05They've been freezing, so they're nice and firm, but they're not quite frozen.
06:08Not like a frozen patty.
06:10And then I have that spice mix from earlier.
06:12Gorgeous.
06:14I'm going to flip these with a spatula just because they're so nice and frozen right now.
06:18They're nice and firm, but we really want to keep that nice shape.
06:21Got it.
06:22So.
06:23Yeah, and you're not trying to handle it too much there.
06:25Exactly.
06:27All right.
06:28Second side.
06:30And last little bit.
06:32Make sure everything's nice and covered.
06:34Time to grill.
06:35Okay.
06:35All right.
06:36Would you mind holding that for me?
06:37Sure.
06:37Okay.
06:38So now, I'm going to just place these on the grill, and I'm going divot side down.
06:44That way, when it starts to hit the heat, that'll kind of flatten out and have space for it.
06:48Perfect.
06:48And get these last two.
06:50Now, I'm going to cover this.
06:51I'm going to let these roll about five minutes, and in that time, I'm not going to move them at
06:55all.
06:55And I'll know they're ready when they don't stick to the grill anymore, and they'll have some nice browning on
06:59the bottom.
07:00Let's check these out.
07:01Oh, yeah.
07:03See, that's like how you, that's how you know when it's easy, when it's easy to flip.
07:08No sticking.
07:09Yeah, if they're still sticking to the grill grates, you just want to let it go another minute or two.
07:12Got it.
07:14All right, now I'm going to let these go on the second side.
07:16So, I really like lamb cooked to medium, so I'm going to let it go to 135 degrees, which will
07:20take about seven minutes.
07:21If you want to do medium rare, you can, and that's just a few minutes shorter, and it's 125 degrees
07:25you're looking for.
07:26Okay.
07:27All right, burgers are almost ready, so let's get our buns ready.
07:29Okay.
07:30All right, so I've already buttered these guys.
07:32I'm just going to pop them on here.
07:33They'll honestly take, like, a minute or two.
07:35Not long at all.
07:36No.
07:38All right, let's check out these buns.
07:40Oh, yeah.
07:41Oh, nice.
07:42Mm-hmm.
07:43Last one.
07:45Okay.
07:46Love it.
07:46And I've got to make space for my burgers.
07:47Oh, yes, definitely.
07:48So, let's check these now.
07:50It's probably a little safer to go in with your spatula, lift it up, and then actually go in from
07:54the side over here.
07:56And then, yep, look.
07:59134.
08:00Perfect.
08:01Nails it every time.
08:02Now, I purposely am using the wire rack.
08:04That's just going to protect this really beautiful crust we have.
08:07We're almost ready to eat, but I do want to let these rest, so they can rest five to ten
08:10minutes, and we can head on inside.
08:12All right, let's go.
08:14Bridget, they've been resting ten minutes.
08:16Good.
08:16Which means we get to eat.
08:17Yay!
08:18All right, so I'm going to get one of these brioche buns here over for you.
08:22Toasted beautifully.
08:23And then a little assemblage.
08:26And now we've got some toppings.
08:27So, we've got our tomato chutney.
08:29Yes.
08:30I'm going to smear some on my top bun over here.
08:34I know you don't like salad on your burgers.
08:36Yes.
08:37But I've got some red onion.
08:38You know, it's lamb.
08:39It's lamb.
08:39Onion and lamb together, perfect.
08:41They're so good together.
08:41It adds a nice little bite.
08:43I love a raw onion, too.
08:44And then, instead of something like American cheese, we've got some feta.
08:47Okay, great.
08:48So, here I've just taken a big block of feta, and I've actually cut it into slabs.
08:52And I'm just going to layer that on top of the burger.
08:55I'll crumble it up a little bit if I need, just to get it to fit.
08:59Now, that is one impressive burger.
09:02Impressive burger for an impressive cooking companion.
09:05I'm going to need a bigger mouth.
09:07My goodness.
09:08All right.
09:09All right.
09:14That is a juicy, juicy.
09:18I mean, people are going to talk about how juicy these burgers are.
09:21Beautifully cooked, I might say.
09:23Well-spiced.
09:24I'm getting that beautiful char that you worked so hard to get.
09:27I know.
09:28You get that really nice char.
09:29Both you get the five-spice and that cinnamon and cumin on the burger.
09:33It's really moist.
09:34It's really well-cooked.
09:35I love the feta with it, too.
09:37The feta and the chutney.
09:39I could almost just make a sandwich of that together.
09:42It's, like, designed to work with the lamb.
09:44It's, like, the feta, that five-spice, that chutney, the red onion.
09:48Morgan, this is outrageously fantastic.
09:52One of the best burgers I've ever had.
09:53That means so much coming from you.
09:55That's how I really appreciate it.
09:56And I don't even remember what a beef burger is.
09:59Thanks, Bridget.
10:01Now, if you've got your napkins ready and you want to make this super juicy burger,
10:05it starts by freezing lamb patties until they're just firm,
10:08season the patties with warm spices right before grilling,
10:11and serve with a homemade tomato chutney, feta, and red onion.
10:15So from Cook's Country, it's Morgan's finest grilled lamb burgers.
10:21These are my finest.
10:22This is one of your best moments.
10:30Walk into nearly any hardware store, and you'll find dozens of grill accessories and cookware.
10:35And Hannah's here to help us separate the treasure from the trash.
10:39Yes, we just tested a whole bunch of grilling cookware.
10:43I know you love to grill, so I'm here to give you the 411.
10:46We tested a whole bunch of grill cookware, and I brought our four favorites with me here today.
10:51Very cool.
10:52Come down here with me.
10:53Let's talk about grill baskets first.
10:55This is the Vencino Kitchenware Grill Basket Set.
10:58It comes with one large, two small, and it costs about $40.
11:02Let me hand you this.
11:03Go ahead and throw that on the grill over there.
11:05Nice handles.
11:06Vegetables coated lightly in oil, didn't stick.
11:09Beautiful browning.
11:09They cooked evenly.
11:11And we like baskets for when you want to do a little tossy toss.
11:14Yeah.
11:14You can definitely do a little tossy toss with these.
11:16And for things that tend to separate or are very thin and they fall through the grill grates,
11:19that is so annoying.
11:20Exactly.
11:21And you don't always have time to skewer things.
11:23So this is the quick and easy method.
11:25Speaking of easy, you'll notice that it's not that fine mesh that a lot of baskets are made of.
11:30It's these, you know, perforated stainless steel.
11:32So much easier to clean.
11:33Ah, very cool.
11:34You can even put that on the dishwasher if you want.
11:35Ooh.
11:37Next up, this is the Weber Deluxe Grilling Tray.
11:40Let me have you try that on the grill.
11:42I like the surface area on this.
11:44Exactly.
11:45So this is when you want things to spread out a little more, like chicken breasts that you want to
11:48turn.
11:48You're worried about them sticking to your grill grates.
11:50Do it on this instead.
11:52Nothing's stuck.
11:53Now check this out.
11:55Go ahead and put it on this baking sheet right here.
11:58Oh, that was designed to do that, wasn't it?
12:00They must have done it because it's tailored perfectly for it.
12:03And, you know, these have holes.
12:04Things can drip through.
12:05This just makes transporting this to and from the grill so easy.
12:09That costs about 30 bucks.
12:10Okay.
12:10Next, are you a rib girl?
12:12Yeah, and that's a lot of ribs to cook at once.
12:14That is five full racks of ribs.
12:16So this is the Weber Premium Grilling Rack.
12:19It costs about 30 bucks.
12:20Five racks of ribs is more than most grills can fit flat.
12:24Yeah.
12:24I've seen these before that hold maybe three at most.
12:27Five, that's a lot.
12:29Yeah, like three, your grill can do that flat.
12:31You know, where you want to get them standing upright like this, you want to be doing more of them.
12:35It cooked them perfectly.
12:37We had room to maneuver in here because, you know, sometimes you need little adjustments when you're making ribs.
12:41It was also very easy to clean.
12:43This whole thing can actually go right in the dishwasher.
12:44Oh, wow, and the handles are sturdy because that's a lot of meat.
12:47You don't want to drop that on the ground.
12:48It's like $200 of meat right there.
12:49Yeah, exactly.
12:50That's very cool.
12:51Last up, I know you like your flat-top griddle, right?
12:54I do.
12:54I do.
12:55All right, so I was very excited to show you this.
12:57This is the little griddle.
12:58Go ahead and funnel.
13:00Will you put that on there?
13:01All right.
13:03Now, this will turn your charcoal grill or your gas grill into a flat-top griddle.
13:08Very clever.
13:09It comes in rectangular as well for your gas grill.
13:11Uh-huh.
13:12This is the one that's tailored for the charcoal grill.
13:14It has this backing right here, so none of your precious smash burgers go over the side.
13:19A grease trough drains everything away, which, you know, flare-ups can be a safety hazard.
13:25It's also really easy to clean.
13:27This is pretty simple.
13:28What's the price point on this?
13:29$70.
13:30That's pretty good, considering that if you buy an actual griddle, it could be hundreds.
13:34$300, yeah.
13:35Yeah, and space-wise, especially if you already have a gas grill, adding another flat-top grill is a lot
13:41for most people.
13:42Hannah, this is a really cool lineup.
13:46If you want to learn more about grill cookware, check out our website.
13:56Sweet potatoes have a long history, dating back roughly 5,000 years to the tropical regions of South America.
14:03But it didn't take long for this delicious and nutritious crop to find its way all over the world and
14:09into a variety of recipes, including fritters, which is what Christy is going to show us how to make today.
14:14I sure am.
14:15The sweet, creamy flesh of sweet potatoes is actually so much more interesting when you add some flavors and textures
14:22that contrast it.
14:23So making them into fritters and frying them is going to give us a crispy edge, and then we're also
14:29going to balance out that sweetness with a few bold, savory ingredients.
14:32Ooh, fun.
14:33Yeah.
14:33And who doesn't love a fritter?
14:35I love them.
14:37We have to cook the potatoes first.
14:39So I have one and a half pounds of sweet potatoes.
14:41I've already prepped two of them, and this is what I've done.
14:44So I'm just going to top and tail it.
14:48I like to do that first.
14:49I like to top and tail it so that I have a little edge to work from when I peel.
14:54And we're just going to peel this all off.
14:58Now, the interesting thing and the way we're going to cook the potatoes is we're not boiling them.
15:03Okay.
15:03We're actually going to steam them.
15:05Hmm.
15:05And that's going to allow them to hold on to more of their flavor.
15:08Okay.
15:09And I'm going to prep them to work especially well with the steaming method.
15:13Okay.
15:13So we're not going to cut them into cubes.
15:15I'm actually going to slice them.
15:16Nice, even thickness.
15:17Cooks at the same rate.
15:18Exactly.
15:19About quarter-inch slices.
15:25Okay.
15:25So let's move over to the stovetop.
15:28I have a medium saucepan, and we'll add all the potatoes.
15:32And now I'm adding just a quarter cup of water.
15:35That's really all we need to give us the steam that we need to cook the potatoes.
15:40And I'm also adding a teaspoon and a half of table salt.
15:43Oh, that's a lot.
15:44It is, but it's all the salt we're adding to this recipe.
15:47And we want to make sure that the potatoes, which are the star, have really good flavor.
15:52Gotcha.
15:52Just give it a little toss.
15:55Now we'll cover it.
15:56And I'm going to set it over medium-low heat.
15:59Now we'll cook these until the potatoes are nice and tender and the water has all evaporated.
16:04And that'll take about 20 minutes, and I'll go in and give them a stir every now and then.
16:07Okay.
16:08Let's check on those potatoes.
16:10All right, so we determine the tenderness by poking them.
16:15And this paring knife should go in and not meet any resistance.
16:18Looks good.
16:19And as you can see, most of that liquid has been absorbed.
16:23Yeah, and they're really starting to fall apart.
16:24They really are, yeah.
16:25So this is perfect.
16:26So I'm going to turn off my heat.
16:29And now we're going to give them a little mash.
16:31Now I want to have some texture in here.
16:34We don't really want pureed potatoes.
16:37So a few chunks.
16:38A few chunks.
16:38Leaving them a little chunky is going to give them some texture, make them a little craggy on the outside.
16:45That looks good.
16:46Okay.
16:47Now we just want to let these cool until they're not hot to the touch any longer.
16:50And this is a great stopping point if you want to do a make-ahead.
16:54Because we could just transfer these to a bowl, cover it with some plastic wrap, and refrigerate them up to
16:59two days.
16:59Oh, clever.
17:00Yeah, we're just going to wait 30 minutes.
17:01Okay.
17:02While the potatoes are cooling, let's get started on the other ingredients.
17:06So I have four scallions, and I'll just trim those.
17:11And we're going to use the whites and the green parts, slice them nice and thin.
17:18And now our herbs.
17:19So I have some dill here and some cilantro.
17:22And we want about a quarter cup.
17:26Although I feel like when it's these two herbs, I would definitely measure with my heart.
17:32I like that.
17:33Measure with my heart.
17:34And it doesn't have to be super fine.
17:36Again, we're going for texture as well as flavor.
17:38So just a good chop is fine.
17:40It smells good, Christy.
17:42And we'll get the cilantro.
17:43And we can use the leaves and the stems here.
17:46We have another version of this recipe that uses chipotle and cheddar cheese.
17:51Oh, yum.
17:52Chipotle and sweet potatoes is good.
17:54Super good.
17:54So that is on the website.
17:56Okay.
17:58That looks perfect.
18:00Okay, we are done with chopping.
18:01Now we can bring our potatoes up.
18:04It's not hot anymore.
18:06And all of these gorgeous greens can go right into the pot.
18:12We'll add our feta now.
18:14So this is three ounces of crumbled feta, which is about three quarters of a cup.
18:19Now we want to make sure that the fritters aren't just pasty.
18:23So we're going to add two large eggs, which will help to lighten the mixture and also help to bind
18:29it.
18:29And then to work with the eggs, I'm also adding half a cup of all-purpose flour.
18:34I have a teaspoon of ground cumin, nice warm flavor.
18:38It will work really nicely with the cilantro.
18:40And half a teaspoon of ground pepper.
18:42So we'll just give this a good stir.
18:45Make sure the eggs get all mixed in.
18:47Now I want to make sure everything's combined, but I don't want to break up all of those pieces of
18:52feta either.
18:54All right, so we're just about ready to get frying.
18:57Okay.
18:57Clear out the things we don't need anymore.
19:00And I have a 12-inch nonstick skillet on my burner.
19:03I'm going to turn this heat to medium, and I'm heating up half a cup of oil.
19:09You can use vegetable oil or peanut oil.
19:12You want something neutral flavored.
19:13And we want to heat this to 350 degrees.
19:16Okay.
19:17Well, let's check the temp.
19:18It's shimmering.
19:19It is.
19:20We're looking for 350 degrees.
19:22And we're at 350.
19:24Okay.
19:24All right, now I'm going to work with six fritters at a time.
19:28Okay.
19:28I'm using a quarter cup measure that I've greased.
19:30Okay.
19:30Because this is a little sticky.
19:33And it's just a pretty scant quarter cup.
19:36So I'm going to add these directly to the oil.
19:39And you don't have to worry about the shape just yet.
19:45Now, once they're in, I'm going to use the back of a spoon to just smush these a little bit
19:50into about three-inch fritters.
19:53Okay.
19:53Now, these only take two or three minutes on each side.
19:57So as soon as you have them flattened, it's a good idea to start looking.
20:00Now, we want these to be a deep brown color.
20:03This was my first one.
20:04It's a good idea to keep track of where you started.
20:07Oh, that looks nice.
20:09That's gorgeous.
20:09So you get under it with one and use the other one to help you transfer so that you don't
20:14splash yourself with oil.
20:16And also to kind of help maintain the integrity of these rather delicate little fritters.
20:23Oh, look at that.
20:25Beautiful.
20:25Great.
20:26So now that we flip them, we're just going to let them go for another two to three minutes on
20:30the second side.
20:31We want deep brown.
20:32They're going to be fully cooked on the inside.
20:34Obviously, the only thing we have in there to worry about is the egg.
20:37Right.
20:37And that'll cook through very quickly.
20:38These will just take another two to three minutes on this side.
20:42And I already have my landing zone ready.
20:45I have a rimmed baking sheet with a wire rack and a few layers of paper towels, just over half.
20:50Okay.
20:51Want to take a peek?
20:52Yeah.
20:53Oh, yeah.
20:53That's looking nice.
20:54That's great.
20:55So now I'll transfer these to the paper towels.
20:58Just double check all of them.
21:00Sometimes you have some hot spots.
21:02This is why it's really helpful to remember the order that you put them into the skillet.
21:06Right.
21:07Now we're going to let these sit on the paper towels for 15 seconds on the first side.
21:12So by the time you've got them all on the paper towels, you're probably ready to flip.
21:17And this is just to blot off some of the excess oil.
21:21And we'll flip them over onto the second side.
21:23Again, gently working with our two spatulas.
21:28And then by the time you're finished, we're probably ready to move these over off the paper towels.
21:35Because we don't want them to sog out.
21:38And having them up off the bottom of the pan is going to give them a little more air circulation.
21:44All right, now we're ready to start our second batch.
21:47But this soaked up a lot more oil than I thought that it would.
21:50I was going to mention, you're not frying anymore.
21:51That's more of a saute.
21:53And that happens sometimes.
21:54Yeah.
21:54So that's when you want to just make sure that you add a little extra oil to the skillet just
21:58to make sure we have a nice thin layer.
22:01So that looks good.
22:02We just have a nice thin layer.
22:04I'm going to heat this back up over medium heat.
22:06We want to get it back to 350 and we'll do the next batch.
22:09Okay.
22:10They're all ready.
22:11They're gorgeous.
22:12They are gorgeous.
22:14And I love that you're serving them with lemon.
22:16It's so nice to have that little bright bit of sharpness.
22:19And we also have some sour cream.
22:21And if you're wondering if you should, you absolutely should.
22:25Got it.
22:26May I serve you?
22:27Absolutely.
22:29Oh boy.
22:29Look at those.
22:34Grab some lemon.
22:35Give it a squeeze.
22:37Don't forget to dollop.
22:39All right.
22:40There you go.
22:42Oh, Christy, I'm really looking forward to this.
22:49I heard a little crisp.
22:51Yeah.
22:52That is delicious.
22:53The interior texture is silky, but the exterior texture around the edges
22:58has that little crisp edge.
23:00And then you get the dill and the cilantro and the scallions and the feta.
23:05I don't know that I've ever had dill with sweet potatoes before.
23:07Kind of a magic combination.
23:09It is such a magical combination.
23:11I mean, I'm team dill 100%.
23:13There's very little I don't enjoy it on, but I do think that it just says hello to you here.
23:19And that you get some texture because you hit a little potato, maybe hit a little scallion.
23:25Christy, these are incredible.
23:27You're so welcome.
23:29If you want to make these sweet potato fritters, start by cooking the potatoes in a pot with
23:34just a quarter cup of water.
23:36Mash the potatoes and combine with egg, feta, and herbs.
23:39Then shallow fry the fritters in a skillet.
23:41From Cook's Country, a delicious recipe for sweet potato fritters with feta, dill, and cilantro.
23:47You can find this recipe and all the recipes from this season,
23:50along with our product reviews and select episodes at our website, cookscountry.com slash TV.
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