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Cooks Country S18E20 Mediterranean Burgers and Fritters D
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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, and to that I'm going to add a teaspoon and a half of
01:31cumin,
01:32and then a teaspoon of pepper, and then a half teaspoon of cinnamon,
01:36which 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, and 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.
02:13They'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, so 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,
02:25which will mean they'll be 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,
02:39but about an inch across,
02:41and you just make this small little divot.
02:42When burgers are on the grill,
02:44if you think about it, the heat's coming from the bottom,
02:46so the bottom of the meat's cooking,
02:47and 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
02:57and then a quarter inch down,
02:58and then I'll have a nice little divot in here.
03:00All right, so I'm going to freeze these until they're firm.
03:03So I'll just put them in the freezer
03:04for about half an hour up to 45 minutes.
03:06Okay, great.
03:08Bridget, while our burgers freeze,
03:09I want to make a really flavorful topping for these.
03:11Okay, yes.
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,
03:17but 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
03:32because 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,
03:41and ginger packs a lot of punch.
03:43When I use ginger,
03:43I 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, that looks like plenty.
03:56Let's see.
03:58Two teaspoons.
03:59I'm just going to put this right in my pan.
04:00One thing that's nice about this chutney
04:02is you just dump everything in,
04:03and you're good to go.
04:05Okay, let 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
04:12of dark brown sugar.
04:13It adds a really nice caramelly flavor.
04:15It'll make it really thick and syrupy
04:17and 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,
04:24but I left the seeds in here
04:25because we're going after flavor.
04:27Hot dog.
04:28But if you don't like spice,
04:29you can always leave out those seeds.
04:30And then I have three minced garlic cloves.
04:33Also got two tablespoons of fish sauce.
04:35Interesting.
04:36Yeah, so 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
04:41of a teaspoon of five spice.
04:43All right, so I'm going to bring this up
04:44to a boil over medium-high heat,
04:46and then I'm going to let it roll
04:47until it gets thick and syrupy.
04:49It'll take anywhere between 10 and 15 minutes.
04:52Bridget, it's thickened up nicely.
04:54You can see it's a little syrupy around the edges.
04:56I just feel like once the bubbles are bigger,
04:59you can tell it's on its way.
05:00I'm going to turn off the heat
05:02because I'm going to mash it
05:03to get those tomatoes to an even consistency.
05:05It'll be a little gentle
05:06because we're in a nonstick skillet here,
05:08so I don't want to scratch the pan or anything.
05:10All right, I think we're pretty evenly mashed.
05:13Definitely.
05:13Okay, so I'm just going to cook this
05:15over medium heat,
05:16and I'll know it's ready
05:17when I can drag my spatula through it,
05:19and I'll leave a trail through.
05:20Probably take about two minutes.
05:21Okay.
05:23All right, so you can see
05:24how I can clearly drag my spatula through this,
05:26and what I mean with that
05:27is like even the syrupy liquid,
05:29it'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
05:35to a little container here.
05:38It'll continue to thicken as it cools,
05:39so I don't want to cool at least an hour
05:41just so everything can tighten up,
05:43but it can be refrigerated for up to a month.
05:46Bridget, it's time to grill.
05:47Great.
05:48So it's all been preheating
05:49for about 15 minutes.
05:50Everything's over high heat.
05:51I'm going to turn it all down to medium.
05:53Now, per usual,
05:55I want to clean and oil the grates.
05:56The cleaning really gets off any debris,
05:58and then this oil.
06:00I'll just get nice, slick grill grates.
06:04Now we have our burgers.
06:05They've been freezing,
06:06so they're nice and firm,
06:07but 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
06:16just because they're so nice and frozen right now.
06:18They're nice and firm,
06:19but we really want to keep that nice shape.
06:21Got it.
06:22So.
06:23Yeah, and you're not trying
06:24to 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,
06:39I'm going to just place these on the grill,
06:42and I'm going divot side down.
06:44That way,
06:45when it starts to hit the heat,
06:46that'll kind of flatten out
06:47and have space for it.
06:48Perfect.
06:48Get these last two.
06:50Now, I'm going to cover this.
06:51I'm going to let these roll about five minutes,
06:53and in that time,
06:54I'm not going to move them at all,
06:55and I'll know they're ready
06:56when they don't stick to the grill anymore,
06:58and they'll have some nice browning on the bottom.
07:00Let's check these out.
07:02Oh, yeah.
07:02See, that's how you know when it's easy.
07:05When it's easy to flip.
07:08No sticking.
07:09Yeah, if they're still sticking to the grill grates,
07:10you just want to let it go another minute or two.
07:12Got it.
07:14All right.
07:14Now, I'm going to let these go on the second side.
07:16So, I really like lamb cooked to medium,
07:18so I'm going to let it go to 135 degrees,
07:20which will take about seven minutes.
07:22If you want to do medium rare, you can,
07:23and that's just a few minutes shorter,
07:24and it's 125 degrees you're looking for.
07:26Okay.
07:27All right.
07:27Burgers are almost ready,
07:28so 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.
07:39Let's check out these buns.
07:40Oh, yeah.
07:41Nice.
07:42Mm-hmm.
07:43Last one.
07:45Okay.
07:46Love it.
07:46Now I've got to make space for my burgers.
07:48Oh, yes, definitely.
07:49So, let's check these now.
07:50It's probably a little safer to go in with your spatula.
07:52Lift it up,
07:53and then actually go in from the side over here,
07:56and then, yep, look.
07:59One-thirty-four.
08:00Perfect.
08:01Nails it every time.
08:03Now, 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,
08:08but I do want to let these rest,
08:08so they can rest five to ten minutes,
08:10and 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
08:20here 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.
08:42It adds a nice little bite.
08:43I love a raw onion, too.
08:44And then, instead of something like American cheese,
08:47we've got some feta.
08:47Okay, great.
08:48So, here I've just taken a big block of feta,
08:50and I've actually cut it into slabs,
08:53and I'm just going to layer that on top of the burger.
08:55I'll crumble it up a little bit if I need,
08:57just 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.
09:13Mm.
09:15That is a juicy, juicy.
09:18I mean, people are going to talk about
09:19how juicy these burgers are.
09:21Beautifully cooked, I might say.
09:23Well-spiced.
09:24I'm getting that beautiful char
09:25that you worked so hard to get.
09:27I know.
09:28You get that really nice char.
09:29Both you get the five-spice
09:30and 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.
09:39Mm-hmm.
09:39I could almost just make a sandwich of that together.
09:42Mm-hmm.
09:42It's, like, designed to work with the lamb.
09:44It's, like, the feta, that five-spice,
09:46that 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
10:03and you want to make this super juicy burger,
10:05it starts by freezing lamb patties
10:07until they're just firm,
10:08season the patties with warm spices
10:10right before grilling,
10:11and serve with a homemade tomato chutney,
10:13feta, and red onion.
10:15So, from Cook's Country,
10:16it'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,
10:32and you'll find dozens of grill accessories
10:34and cookware.
10:35And Hannah's here to help us separate
10:37the treasure from the trash.
10:39Yes, we just tested a whole bunch
10:41of grilling cookware.
10:43I know you love to grill,
10:44so I'm here to give you the 411.
10:46We tested a whole bunch of grill cookware,
10:49and I brought our four favorites
10:50with 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
10:57Grill Basket Set.
10:58It comes with one large, two small,
11:00and 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,
11:08didn't stick, beautiful browning,
11:10they cooked evenly.
11:11And we like baskets for when you want
11:12to do a little tossy toss.
11:14You can definitely do a little
11:14tossy toss with these.
11:16And for things that tend to separate
11:17or are very thin and they fall
11:18through the grill grates,
11:19that is so annoying.
11:20Exactly, and you don't always have time
11:22to skewer things,
11:23so this is the quick and easy method.
11:25Speaking of easy,
11:26you'll notice that it's not that fine mesh
11:28that 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
11:35if you want.
11:35Ooh.
11:37Next up,
11:38this 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
11:45to spread out a little more,
11:47like chicken breasts that you want to turn.
11:48You're worried about them
11:49sticking 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
11:56on this baking sheet right here.
11:58Oh, that was designed to do that,
12:00wasn't it?
12:00They must have done it
12:01because it's tailored perfectly for it.
12:03And, you know,
12:04these have holes,
12:04things can drip through.
12:05This just makes transporting
12:06this to and from the grill
12:08so 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
12:13to 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
12:21is more than most grills
12:23can fit flat.
12:24Yeah.
12:24I've seen these before
12:25that hold maybe three at most.
12:27Five, that's a lot.
12:29Yeah, like three,
12:30your grill can do that flat.
12:31You know,
12:31where you want to get them
12:32standing upright like this,
12:34you want to be doing more of them.
12:35It cooked them perfectly.
12:37We had room to maneuver in here
12:38because, you know,
12:39sometimes you need little adjustments
12:40when you're making ribs.
12:41It was also very easy to clean.
12:43This whole thing can actually
12:44go right in the dishwasher.
12:44Oh, wow.
12:45And the handles are sturdy
12:46because that's a lot of meat.
12:47You don't want to drop that
12:48on the ground.
12:48It's like $200 of meat right there.
12:50Yeah, exactly.
12:50That's very cool.
12:51Last up,
12:52I know you like your flat-top griddle.
12:54I do, I do.
12:55All right,
12:55so I was very excited
12:56to 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
13:04your charcoal grill
13:06or your gas grill
13:06into a flat-top griddle.
13:08Very clever.
13:09It comes in rectangular as well
13:10for your gas grill.
13:11This is the one that's tailored
13:13for the charcoal grill.
13:14It has this backing right here
13:16so none of your precious
13:17smash burgers go over the side.
13:19A grease trough drains
13:21everything away,
13:22which, you know,
13:22flare-ups.
13:23That's it.
13:24Can 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
13:31considering that
13:32if you buy an actual griddle,
13:33it could be hundreds.
13:34$300, yeah.
13:35And space-wise,
13:36especially if you already
13:37have a gas grill,
13:38adding another flat-top grill
13:40is a lot for most people.
13:42Hannah,
13:43this is a really cool lineup.
13:46If you want to learn more
13:47about grill cookware,
13:48check out our website.
13:56Sweet potatoes have a long history,
13:58dating back roughly 5,000 years
14:01to the tropical regions
14:02of South America.
14:04But it didn't take long
14:05for this delicious
14:06and nutritious crop
14:07to find its way
14:08all over the world
14:09and into a variety of recipes,
14:11including fritters,
14:12which is what Christy
14:13is going to show us
14:13how to make today.
14:14I sure am.
14:15The sweet, creamy flesh
14:17of sweet potatoes
14:18is actually so much
14:19more interesting
14:20when you add some flavors
14:21and textures that contrast it.
14:24So making them into fritters
14:25and frying them
14:26is going to give us
14:27a crispy edge.
14:28And then we're also
14:29going to balance out
14:30that sweetness
14:30with a few bold,
14:32savory ingredients.
14:32Ooh, fun.
14:33Yeah.
14:33And who doesn't love a fritter?
14:35I love them.
14:37We have to cook
14:38the potatoes first.
14:39So I have
14:40one and a half pounds
14:41of sweet potatoes.
14:42I've already prepped
14:43two of them
14:43and this is what I've done.
14:44So I'm just going to
14:46top and tail it.
14:48I like to do that first.
14:49I like to top and tail it
14:50so that I have
14:52a little edge
14:52to work from
14:53when I peel.
14:54And we're just going to
14:56peel this all off.
14:59Now the interesting thing
15:00and the way we're going
15:00to cook the potatoes
15:01is we're not boiling them.
15:03Okay.
15:03We're actually going
15:04to steam them.
15:05Hmm.
15:05And that's going to
15:06allow them to hold
15:07on to more of their flavor.
15:08Okay.
15:09And I'm going to prep them
15:10to work especially well
15:12with the steaming method.
15:13Okay.
15:13So we're not going
15:14to cut them into cubes.
15:15I'm actually going
15:15to 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
15:26to the stovetop.
15:28I have a medium saucepan
15:29and we'll add
15:30all the potatoes.
15:32And now I'm adding
15:33just a quarter cup of water.
15:35That's really all we need
15:36to give us the steam
15:38that we need
15:38to cook the potatoes.
15:40And I'm also adding
15:41a teaspoon and a half
15:42of table salt.
15:43Oh, that's a lot.
15:44It is, but it's all the salt
15:45we're adding to this recipe
15:47and we want to make sure
15:48that the potatoes,
15:49which are the star,
15:50have really good flavor.
15:52Gotcha.
15:53Just give it a little toss.
15:55Now we'll cover it
15:56and I'm going to set it
15:57over medium low heat.
15:59Now we'll cook these
16:00until the potatoes
16:01are nice and tender
16:02and the water
16:03has all evaporated
16:04and then I'll take
16:04about 20 minutes
16:05and I'll go in
16:06and give them a stir
16:06every now and then.
16:07Okay.
16:08Let's check on those potatoes.
16:11All right.
16:11So we determined
16:12the tenderness
16:13by poking them
16:15and this paring knife
16:16should go in
16:17and not meet
16:17any resistance.
16:18Looks good.
16:19And as you can see,
16:21most of that liquid
16:22has been absorbed.
16:23Yeah, and they're really
16:24starting to fall apart.
16:24They really are.
16:25Yeah.
16:25So this is perfect.
16:27So I'm going to
16:27turn off my heat
16:29and now we're going
16:30to give them
16:30a little mash.
16:32Now I want to have
16:33some texture in here.
16:34We don't really want
16:35pureed potatoes.
16:37So a few chunks.
16:38A few chunks.
16:38Leaving them a little chunky
16:39is going to give them
16:40some texture,
16:41make them a little craggy
16:43on the outside.
16:45That looks good.
16:46Okay.
16:47Now we just want
16:47to let these cool
16:48until they're not hot
16:49to the touch any longer
16:50and this is a great
16:51stopping point
16:52if you want to do
16:53a make-ahead
16:54because we could just
16:55transfer these to a bowl,
16:56cover it with some
16:57plastic wrap
16:57and refrigerate them
16:58up to two days.
16:59Oh, clever.
17:00Yeah.
17:00We're just going
17:00to wait 30 minutes.
17:01Okay.
17:02While the potatoes
17:03are cooling,
17:04let's get started
17:04on the other ingredients.
17:06So I have four scallions
17:08and I'll just trim those
17:11and we're going to use
17:12the whites
17:13and the green parts,
17:14slice them nice and thin
17:18and now our herbs.
17:19So I have some dill here
17:21and some cilantro
17:22and we want about
17:24a quarter cup
17:26although I feel like
17:27when it's these two herbs
17:28I would definitely
17:29measure with my heart.
17:32I like that.
17:33Measure with my heart.
17:34And it doesn't have
17:35to be super fine.
17:36Again, we're going
17:36for texture as well
17:37as flavor.
17:38So just a good chop
17:39is fine.
17:40It smells good, Christy.
17:42And we'll get the cilantro
17:43and we can use the leaves
17:45and the stems here.
17:46We have another version
17:48of this recipe
17:49that uses chipotle
17:50and cheddar cheese.
17:52Oh, yum.
17:52Chipotle and sweet potatoes
17:53is good.
17:54Super good.
17:54So that is on the website.
17:56Okay.
17:58That looks perfect.
18:00Okay, we are done
18:00with chopping.
18:01Now we can bring
18:02our potatoes up.
18:04It's not hot anymore.
18:06And all of these
18:07gorgeous greens
18:09can go right
18:10into the pot.
18:12We'll add our feta now.
18:13So this is three ounces
18:15of crumbled feta
18:16which is about
18:17three quarters of a cup.
18:19Now we want to make sure
18:20that the fritters
18:21aren't just pasty.
18:23So we're going to add
18:24two large eggs
18:25which will help
18:26to lighten the mixture
18:27and also help
18:28to bind it.
18:29And then to work
18:31with the eggs
18:31I'm also adding
18:32half a cup
18:32of all-purpose flour.
18:34I have a teaspoon
18:35of ground cumin.
18:36Nice warm flavor
18:37will work really nicely
18:39with the cilantro.
18:40And half a teaspoon
18:41of ground pepper.
18:42So we'll just
18:43give this a good stir.
18:45Make sure the eggs
18:46get all mixed in.
18:47Now I want to make sure
18:48everything's combined
18:49but I don't want
18:50to break up
18:51all of those
18:51pieces of feta either.
18:54Alright so we're just
18:55about ready to get frying.
18:57Okay.
18:57To clear out the things
18:58we don't need anymore.
19:00And I have a 12 inch
19:01nonstick skillet
19:02on my burner.
19:03I'm going to turn
19:04this heat to medium
19:06and I'm heating up
19:07half a cup of oil.
19:09Okay.
19:09You can use vegetable oil
19:10or peanut oil.
19:12You want something
19:12neutral flavored.
19:13And we want to heat
19:14this to 350 degrees.
19:16Okay.
19:17Well let's check the temp.
19:18It's shimmering.
19:19It is.
19:20We're looking for
19:20350 degrees.
19:22And we're at 350.
19:24Okay.
19:24Alright.
19:25Now I'm going to work
19:26with six fritters
19:27at a time.
19:28Okay.
19:28I'm using a quarter cup
19:29measure that I've greased.
19:30Okay.
19:30Because this is a little
19:31sticky.
19:33And it's just a pretty
19:34scant quarter cup.
19:36So I'm going to add
19:37these directly to the oil.
19:39And you don't have to
19:40worry about the shape
19:41just yet.
19:45Now once they're in
19:47I'm going to use
19:48the back of a spoon
19:49to just smush
19:49these a little bit
19:50into about
19:51three inch fritters.
19:53Okay.
19:54Now these only take
19:55two or three minutes
19:56on each side.
19:57So as soon as you
19:57have them flattened
19:58it's a good idea
19:59to start looking.
20:00Now we want these
20:01to be a deep brown color.
20:03This was my first one.
20:04It's a good idea
20:05to keep track
20:05of where you started.
20:08Oh that looks nice.
20:09That's gorgeous.
20:10So you get under
20:10it with one
20:11and use the other
20:12one to help you
20:13transfer so that
20:14you don't splash
20:15yourself with oil
20:16and also to kind of
20:17help maintain the
20:18integrity of these
20:19rather delicate
20:20little fritters.
20:23Oh look at that.
20:25Beautiful.
20:26Great.
20:26So now that we
20:27flip them we're
20:28just going to let
20:28them go for another
20:29two to three minutes
20:30on the second side.
20:31We want deep brown.
20:32They're going to be
20:33fully cooked on the
20:34inside.
20:34Obviously the only
20:35thing we have in there
20:36to worry about is the
20:36egg.
20:37Right.
20:37And that'll cook
20:37through very quickly.
20:38These will just take
20:39another two to three
20:40minutes on this side
20:42and I already have
20:44my landing zone ready.
20:45I have a rimmed
20:45baking sheet with a
20:46wire rack and a few
20:48layers of paper towels
20:49just 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
20:56these to the paper
20:58towels.
20:59Just double check
20:59all of them.
21:01Sometimes you have
21:01some hot spots.
21:02This is why it's
21:03really helpful to
21:04remember the order
21:04that you put them
21:05into the skillet.
21:06Right.
21:07Now we're going
21:08to let these sit
21:09on the paper towels
21:10for 15 seconds
21:11on the first side
21:12so by the time
21:13you've got them
21:14all on the paper
21:15towels you're
21:16probably ready to
21:16flip and this is
21:18just to blot off
21:18some of the excess
21:20oil and we'll
21:21flip them over
21:22onto the second
21:23side again gently
21:24working with our
21:26two spatulas
21:28and then by the
21:29time you're
21:29finished we're
21:30probably ready to
21:31move these over
21:32off the paper
21:33towels because
21:35we don't want
21:36them to sog out
21:37and having them
21:38up off the
21:39bottom of the
21:40pan is going
21:41to give them
21:41a little more
21:41air circulation.
21:44All right now
21:45we're ready to
21:45start our second
21:46batch but this
21:48soaked up a lot
21:48more oil than
21:49I thought that
21:49it would.
21:50I was going to
21:50mention you're
21:51not frying anymore
21:51that's more
21:52of a saute.
21:53And that
21:53happens sometimes
21:54so that's when
21:55you want to just
21:56make sure that
21:56you add a little
21:57extra oil to
21:58the skillet
21:58just to make
21:59sure we have
21:59a nice thin
22:00layer.
22:01So that looks
22:02good.
22:02We just have
22:02a nice thin
22:03layer.
22:04I'm going to
22:04heat this back
22:05up over
22:06medium heat
22:06we want to
22:07get it back
22:07to 350
22:08and we'll
22:08do the
22:08next batch.
22:09Okay.
22:10They're all
22:11ready.
22:11They're gorgeous.
22:12They are gorgeous.
22:14And I love that
22:15you're serving
22:15them with lemon.
22:16It's so nice
22:17to have that
22:17little bright
22:18bit of sharpness
22:19and we also
22:20have some sour
22:21cream.
22:21And if you're
22:22wondering if you
22:23should, you
22:24absolutely should.
22:25Got it.
22:26May I serve
22:27you?
22:27Absolutely.
22:29Oh boy.
22:30Look at
22:30those.
22:34Grab some
22:34lemon.
22:35Give it
22:35a squeeze.
22:37Don't forget
22:38to dollop.
22:39All right.
22:41There you go.
22:42Oh, Chrissy,
22:43I'm really
22:43looking forward
22:44to this.
22:49I heard
22:50a little
22:50crisp.
22:51Yeah,
22:52that is
22:52delicious.
22:53The interior
22:54texture is
22:55silky,
22:56but the exterior
22:57texture around
22:57the edges
22:58has that
22:59little crisp
22:59edge.
23:01And then you
23:01get the dill
23:02and the cilantro
23:03and the scallions
23:04and the feta.
23:05I don't know
23:05that I've ever
23:06had dill
23:06with sweet
23:07potatoes before.
23:08Kind of a
23:08magic combination.
23:09It is such
23:09a magical
23:10combination.
23:11I mean,
23:11I'm team
23:12dill.
23:13There's very
23:14little I don't
23:14enjoy it on,
23:15but I do
23:16think that it
23:16just says
23:18hello to you
23:18here.
23:19And that you
23:20get some
23:20texture because
23:21you hit a
23:22little potato,
23:23maybe hit a
23:24little scallion.
23:25Christy,
23:26these are
23:26incredible.
23:28You're so
23:28welcome.
23:29If you want
23:30to make
23:30these sweet
23:31potato fritters,
23:32start by
23:32cooking the
23:33potatoes in
23:33a pot with
23:34just a quarter
23:35cup of water.
23:36Mash the
23:36potatoes and
23:37combine with
23:37egg, feta,
23:38and herbs.
23:39Then shallow
23:40fry the
23:40fritters in
23:41a skillet.
23:41From Cook's
23:42Country, a
23:43delicious recipe
23:44for sweet
23:45potato fritters
23:45with feta,
23:46dill, and
23:47cilantro.
23:47You can find
23:48this recipe
23:49and all the
23:49recipes from
23:50this season,
23:50along with
23:51our product
23:51reviews and
23:52select episodes
23:53at our
23:53website,
23:54cookscountry.com
23:55slash TV.
23:58to
23:58cook.
23:58cook.
23:58And
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