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maltatoday, WEDNESDAY, 24 MAY 2017 14 Food Frying it up on Gourmet Today TV In last week's episode of Gourmet Today TV, Michael Diacono and Marilu Vella got together to make some simple recipes using ingredients you are likely to have in your pantry. Fritters are a great way to get the kids to eat more veggies and can be made with whatever you have leftover in the fridge. In this episode Michael uses corn and dill for his first recipe and courgettes and ricotta for the second recipe. He uses polenta instead of flour in his second recipe – an easy substitute for anyone following a gluten-free diet. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Corn and dill fritters Ingedients • 150g corn • 1 egg, beaten • Salt and pepper • ½ tsp chilli flakes (optional) • 150g flour • 125ml Benna fresh milk • 100g Pecorino, grated • Handful dill, finely chopped • Handful parsley, finely chopped • 1 clove garlic, finely chopped Method 1. Mix the corn with the beaten egg and season with salt and pepper, garlic and chilli flakes, if using. 2. Add the flour and mix well. 3. Add the milk and the pecorino. 4. Add the fresh herbs and mix well. 5. In a deep frying pan melt the butter with the olive oil and when the fat is hot add separate tbsps of batter to the pan, leaving plenty of space between each on so that they don't stick together. 6. Fry for a couple of mins until golden, flip over and fry the other side until golden. 7. Remove from the pan and place on kitchen paper for a few mins to drain excess fat. 8. Serve with potato wedges and pita bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 20 May, 2017. COMING UP THIS WEEK This week Michael Diacono joins Marilu Vella in the Gourmet Today kitchen to prepare some recipes to satisfy your sweet tooth. He gives us our chocolate fix with two recipes – volcano chocolate cookies and a light and airy gluten-free chocolate cake. Don't miss Gourmet Today TV, this Saturday on TVM at 16:05. Zucchini and ricotta fritters Ingedients • 250ml white wine • 1 garlic • ½ onion • 2 bay leaves • 1kg zucchini, grated • 250g Benna fresh ricotta • ½ tspn chilli flakes • 30g polenta • 50g pistachios • Handful parsley • A few sprigs lemon thyme • 1 strip lemon zest, finely chopped • 1 egg • Knob butter • Olive oil • Handful pea shoots Method 1. Simmer the white wine in a small saucepan with the garlic, onion and bay leaves until the mixture has reduced by one third. 2. Grate the zucchinis and place in a colander over a bowl. 3. Add some salt and allow the water to come out of the veg for approx. 10 mins. 4. Squeeze any excess out of the zucchini and place into a bowl. 5. Add the ricotta and the chilli. 6. Add the polenta and the pistachios and mix well. 7. Add the fresh herbs and lemon zest. 8. Add the egg. 9. Remove the garlic, onion and bay leaves from the white wine and add just a little to the mixture until soft but not runny. Add more polenta if the mixture becomes too wet. 10. In a deep frying pan melt the butter in the olive oil and when the fat is hot add spoonfuls of the batter to the pan, leaving enough space so that they do not stick to each other. 11. Cook until golden, flip over and cook the other side until golden (a couple of minutes on each side). 12. Top with pea shoots or other greens and drizzle with olive oil. 13. Serve with a wedge of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 20 May, 2017.