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  • - This week we have sisters.

  • Hi, guys.

  • - Hi!

  • (laughing).

  • - You're so adorable!

  • - Oh my God!

  • - They're super obsessed with a very specific ingredient.

  • I love the smell of things frying!

  • I can't wait for you to see what it is.

  • I'm Antoni, and this is Show Me What You're Working With.

  • You show me what you have in your kitchen,

  • and I'll teach you some tips and recipes

  • to make quarantine life a bit tastier.

  • - Oh my God!

  • - Hi Ally, hi Gabby.

  • How is it going?

  • And how are you?

  • - We are good,

  • we are getting through quarantine as best we can.

  • - So, tell me a little bit about what's going on.

  • - Unfortunately, we're both laid off

  • at the same time about a month ago.

  • - We've always had the same jobs.

  • - But through this, we've been able just like

  • to support each other, and keep each other positive.

  • - You both seem like optimists and you're making

  • the best out of a really difficult situation.

  • The thing that really caught my eye,

  • that kinda made me go, "Hmm,"

  • was your mutual love of sardines.

  • - I think it was just like, a snack our Dad used to like.

  • - Can you show me a little bit around your fridge, pantry,

  • like literally show me what your working with.

  • - [Gabby] So here are all of our sardines.

  • - Oh you're not messing around.

  • - No, we love 'em.

  • - Is that cooking oil that you have?

  • - [Both Sisters] This is vegetable,

  • - [Gabby] We have some olive oils.

  • - Okay.

  • - [Gabby] We've got mayo, eggs.

  • - Eggs! we love eggs.

  • Is that hot sauce on the right?

  • - [Gabby] Yes.

  • - I love Louisiana Hot Sauce.

  • How fun would it be if we made like,

  • nice little crunchy on the outside, but really soft

  • in the middle sardine fritters,

  • with like a spicy mayo dipping sauce?

  • - Oh my God.

  • (laughing)

  • - Are you game for that?

  • - Yes.

  • - Yes!

  • I think I'm gonna start cooking.

  • (cheering)

  • All right, bye girls.

  • - Thank you.

  • - Lets get to work.

  • Come on Neon! Come on.

  • Up! Up!

  • All right, first things first:

  • Mashed potatoes. Our star ingredient, sardines.

  • I'm gonna add an egg, a little bit of salt to season,

  • a little bit of cayenne pepper, crushed red pepper flakes,

  • and then lemon zest, you know I love my lemon zest.

  • And then finally, a bit of my wild card

  • from last episode when we made Shakshuka.

  • I had left over these cute little baby peppers

  • that were red, yellow, and orange.

  • All right, so we're making sardine fritters.

  • Lets get started.

  • A bit of mashed potatoes.

  • These are gonna be the base.

  • We're gonna put in a few spoons in there.

  • I found some sardines, these are actually made in Poland,

  • and being Polish myself I had no idea that,

  • that was a thing that we did, but hey,

  • you learn something everyday.

  • I'm gonna get this little spinal cord out.

  • (vomit sound)

  • - [Kevin] There couldn't be a food

  • that I'd wanna be close to less.

  • (laughing)

  • - Flake those up with your hands,

  • throw them into the mix.

  • And if you wanna go vegetarian for this,

  • skip the fish altogether and you'll have

  • wonderful little potato vegetable fritters.

  • Next thing we're gonna crack one whole egg.

  • Egg is really important cause it acts as a binder

  • so it's gonna hold those fritters together when they fry.

  • Just get it nicely incorporated.

  • Red pepper flakes, to add a little bit of heat.

  • Use these sparingly, or not so sparingly.

  • Adding a little bit of cayenne pepper,

  • you don't even taste the heat,

  • but it really seems to bring out all the other flavors.

  • A little bit of salt to season,

  • and then lemon zest, which I'm gonna add to the fritter,

  • which adds a lot of flavor.

  • So in last episode we made Shakshuka,

  • where we used these little baby peppers.

  • And so I cut those up with half an onion,

  • sauteed the onion, until it was nice and translucent

  • in a little bit of olive oil, added a little bit of salt

  • with a bit of fresh thyme.

  • If you don't have fresh thyme, you can use dry thyme,

  • oregano, dried oregano, whatever herbs you have

  • or no herbs at all.

  • And we have this nice little fun-fetti vegetable mix,

  • that's gonna go into our batter for the fritters as well.

  • And add that in, and then mix the whole thing.

  • Neon! Sit!

  • So now that everything is all mixed,

  • we're ready to make some balls.

  • So, I'm gonna make mine medium sized,

  • the way like the traditional meatball would be

  • and you just wanna form those with your hand,

  • just try to make sure that they're all kind of,

  • the same sizes.

  • So it's just gonna take the same amount to fry.

  • The smaller the ball, the less time it takes to fry,

  • the larger, the longer.

  • That's basically it.

  • Wow, not gonna go into that too much.

  • All right, so we have one more step

  • until these fish balls become fritters.

  • Let's go.

  • So now we have our little dredging station.

  • In one bowl, I cracked two eggs,

  • whisked them up with a fork to get them

  • all nicely homogenized and salted them a little bit.

  • In a second I have Panko,

  • which is Japanese bread crumbs,

  • you can use regular bread crumbs,

  • if you have stale bread, throw it in the food processor,

  • and you have your own bread crumbs.

  • So before we fry these puppies up, I need to set my oil

  • to medium, to medium high, and on that note,

  • lets move on to Happy Hour.

  • (dramatic, orchestral music)

  • - Welcome to Happy Hour!

  • - So as we all know, quarantine forced us all to get

  • a little more crafty in the kitchen,

  • and with that craftiness

  • has comes with some pretty embarrassing Google searches.

  • There's obvious ones like "How to make bread",

  • which is up 316% from January.

  • But less expected, there's been a 342% increase

  • in "how to make vodka",

  • which is arguably more important so, I get it.

  • "Can you microwave yogurt?" is up 57%

  • - It's not whether you can or can't, it's why?

  • - [Kevin] "How to stop snacking", is up 54%.

  • - That one is like a personal attack.

  • - Yeah, you were 53% of that at least.

  • - Yes.

  • - [Kevin] Our personal favorite,

  • "How much cookie dough is too much?"

  • Is up 330%.

  • - And the answer is, one and a half tubes.

  • Let's try it again, and we do it in tandem.

  • - Okay.

  • - And the answer to that is,

  • One and a half tubes.

  • - That's been your Happy Hour for today,

  • now back to the recipe, with Ant.

  • - So there are a couple things to consider for frying,

  • first of all you wanna test the temperature of your oil.

  • A good way to do that,

  • take a little piece of a bread crumb or panko,

  • or literally anything and throw it in the oil,

  • if it starts fizzing and bubbling,

  • that means your oil's ready.

  • Second is, you don't wanna overcrowd your pan.