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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks.

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Speaker 2: A'd be Jack, stop using fly spray. It's a full

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Speaker 2: on scam. Yes, it kills the flies, but it has

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Speaker 2: something in it that attracts more flies. No, surely not.

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Speaker 2: Oh that would be a hello a conspiracy, wouldn't it?

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Speaker 2: Ninety two ninety two? If you want to send us

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Speaker 2: a message?

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Speaker 3: Time to catch up with that cook Nikki works for

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Speaker 3: her recipe of the week Kyoda Kyoto.

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Speaker 4: I love a conspiracy theory, and that one.

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Speaker 3: Really hurt, doesn't it. Imagine?

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Speaker 4: I think that one has wings.

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Speaker 3: Yeah, there you go.

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Speaker 2: Yeah yeah. We're sort of reaching the end of the

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Speaker 2: warm weather.

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Speaker 3: Its so things starting to cool down. We're seeing the

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Speaker 3: end of the kind of summery produce and vegetables, and

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Speaker 3: you want to make the most of the corn and

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Speaker 3: tomatoes before the gone.

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Speaker 4: Look, I really do.

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Speaker 5: I probably say this about this time every year to you, Jack,

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Speaker 5: but this is sort of my favorite time of the year.

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Speaker 5: We've still got kind of summer produce that often gets

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Speaker 5: really good at about this time. Most people have given

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Speaker 5: it up, given it up. They're like, oh corn.

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Speaker 4: You know, whereas it's super cheap at the moment, you know.

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Speaker 5: And the little tomatoes cherry tomatoes, I mean, I know

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Speaker 5: that they do stick around all year these days, but

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Speaker 5: they're tomatoes are only just getting good. Our family has

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Speaker 5: a long history of going tomato picking out in Mangoty

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Speaker 5: at the Young's farm out there, and it's only now

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Speaker 5: that those big beef steak and that come into their own,

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Speaker 5: so you know, it is a time for that. And

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Speaker 5: so I've combined them into these corn and tomato fridders.

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Speaker 5: And they're not like the corn frit is.

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Speaker 4: That you know. Oh no, no, no no, They're more

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Speaker 4: like a sort of little puff, if you know what

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Speaker 4: I mean. That's what you do. They're really good. They're

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Speaker 4: crispy on the outside, they're kind of soft in the middle. Oh,

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Speaker 4: I just ador them. I've been eating so many of them.

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Speaker 4: So here's what I do.

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Speaker 5: Here's a base recipe, and I've got some other variations

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Speaker 5: that we could use too, And a bowl was together

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Speaker 5: a large egg, three tablespoons of flour, and about half

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Speaker 5: a teaspoon of baking powder gives them that beautiful little puff,

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Speaker 5: and a good half teaspoons of sea salt and a

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Speaker 5: good pinch of pepper. Take the corn off kernels. Take

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Speaker 5: the kernels off the corn.

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Speaker 4: So don't be using candy or frozen corn at this

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Speaker 4: time of the year. Just grab one.

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Speaker 5: You know, you get a surprising amount of kernels off

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Speaker 5: one corn cob. So you want about a cup of

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Speaker 5: corn kernels, taking it off the cob with a serrated knife,

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Speaker 5: and do it in a kind of wide, shallow bowl

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Speaker 5: if you can, like a pasta bowl or something so

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Speaker 5: that you do it on the bench. Oh, the corn

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Speaker 5: kernels jump around everywhere, drives me crazy. So I do

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Speaker 5: it into a little lipped bowl. And then you've got

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Speaker 5: one hundred grams of cherry tomatoes. Have a quarter those

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Speaker 5: into little bits. I've got a teaspoon of cuman seed's

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Speaker 5: he gives us a beautiful flavor, and a small handful

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Speaker 5: of fresh coriander chopped up.

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Speaker 4: And combine all of that until it's a thick, chunky batter.

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Speaker 5: It shouldn't be too stiff, but it's certainly not like

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Speaker 5: your regular corn, for.

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Speaker 4: It is where you've used cream corn.

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Speaker 5: Throwing a little iced water if you need to jack,

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Speaker 5: just to loosen that up a little bit.

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Speaker 4: And then you want to heat enough oil.

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Speaker 5: I tend to use grape seed oil or rice brand,

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Speaker 5: something kind of neutral in a small pan or even

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Speaker 5: a saucepan, because you want to shallow fry these, which

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Speaker 5: means you want to take a big sort of tablespoon of.

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Speaker 4: The batter and throw it into.

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Speaker 5: This beautiful hot or weil and it should come about

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Speaker 5: halfway up the fritter if you like. You want to

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Speaker 5: fry that till it's golden brown, and then sort of

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Speaker 5: turn them over, and please be careful of the popping corn.

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Speaker 5: They will really split, So sort of watch these.

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Speaker 4: Things from a distance. Once they're cooked all the.

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Speaker 5: Way through, just drain them on some paper, mix a

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Speaker 5: little bit of chili, maybe some chili powder, and with

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Speaker 5: some sour cream or some mayo or some cream frish,

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Speaker 5: just something creamy, and serve that with your fritters. Maybe

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Speaker 5: a squeeze of lime or lemon over them as well.

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Speaker 4: Absolutely delicious. I have been eating a lot of these.

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Speaker 4: Very unusual to have this sort of the hot.

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Speaker 5: Lovely tomato in there and then the crunch of the

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Speaker 5: corn all bound up.

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Speaker 4: It's beautiful.

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Speaker 2: That's such a good combination, though, such a delicious combination,

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Speaker 2: I know.

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Speaker 1: Yeah.

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Speaker 5: I'm going to also say that you could replace the

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Speaker 5: cuman seeds related lemongrass. I'm going to say you could

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Speaker 5: put some chopped bacon or ham in them as well.

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Speaker 5: I'm going to say that you could also leave out

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Speaker 5: the cumen and put in basil or oregon. Yehower the

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Speaker 5: woods greater Parmersan afterwards.

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Speaker 2: Yep, very good, very good. Thank you so much, NICKI

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Speaker 2: will put that recipe up on the News Talks. He'd

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Speaker 2: be website so you can make it at home. So

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Speaker 2: many techs have come and I just haven't got to

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Speaker 2: them in the last forty five minutes or so, saying,

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Speaker 2: come on, Jack, time to get one of those bug

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Speaker 2: of salt guns. Maybe we should get one for Kevin

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Speaker 2: for a sort of belated birthday present. Those buger salt guns,

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Speaker 2: you know where you just they don't have batteries or anything.

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Speaker 2: You just load a little bit of table salt in

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Speaker 2: there and you're able to stalk the flys at your place.

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Speaker 2: Thank you for that.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks that'd be from nine am Saturday, or

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