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.

So I'm only actually making three fritters at a time

and there's two reasons for that.

One, if you put too many fritters,

they're all gonna clump together

and you're gonna have one giant fritter,

which actually isn't the worst thing in the world,

but we want them to be separate.

If you overcrowd your pan,

you're actually gonna lower the temperature of the oil.

We want these to be really nice and crispy.

Uh, I love the smell of things frying!

So we are deep frying,

so that the fritters are fully submerged in oil.

But if you wanna shallow fry, and save some oil,

that's great, but you're gonna have to

roll your fritters around so that they get fully covered

as you're cooking them.

Little bit of salt,

it's gonna cling nicely to them.

(upbeat music)

Okay, so we have our fritters,

but we need something to dip them in.

I noticed that Ally and Gabby love their hot sauce.

So we're gonna make a quick little spicy mayo to go with.

A little bit of mayo,

if you don't have mayo,

you can use yogurt as a really good substitute

or even sour cream, or Greek yogurt.

A bit more zest. It's really the best ingredient!

It goes in literally everything, from savory to sweet foods.

And a bit of hot sauce. Tiny bit of salt.

And then mix it up.

And you can add however much hot sauce you want in here.

I don't want it to be too overwhelming

because we already have red chili flakes

and a little bit of cayenne in the fritters.

Mm, ready to go!

My fritters have cooled of a little bit,

I have my spicy mayo.

I'm ready to see how it all worked out.

Also, please remember this is my first time ever

trying a sardine fritter,

so I really hope I didn't mess it up.

But oh, it's nice and steaming,

so it cooked all the way through.

You can see little speckles of the sardine,

and the peppers and the onion.

Put some of my spicy mayo on.

(upbeat music)

Okay, no joke,

these are a lot better than I thought they were gonna be

Oh! The lemon zest is so important,

it really brings out all the flavors.

And the little specks of the peppers,

that are nice and sweet.

Look at that! Look how nice and steamy it is.

Isn't that pretty with the little peppers?

Don't you wanna try this?

- [Kevin] Honestly it actually does look kinda good.

- There you go.

- Also you can deep fry a napkin,

and I'd eat it, so.

(laughing)

This is all for Ally and Gabby,

and their concept of the "No thank you bite".

- We're always taught to like take a "No thank you bite"

and then you decide if,

- You like it or not.

- Take a "No thank you bite",

- Yes.

- I like that a lot.

(chuckling)

- It's actually really good.

- It's pretty damn good.

Ally and Gabby,

thank you so much for making me cook with sardines,

never in my life did I think

that I'd be making sardine fritters, but here we are,

and they are freakin' delicious.

But you know what? Now it's your turn to make them!