Monday, April 22, 2024
Food & DrinkJonathan Bardzik

Jonathan Bardzik serves up a Mother’s Day treat

On May 21, global LGBTQ+ streaming network, Revry, is thrilled to inspire your tastebuds with its newest original series Jonathan’s Kitchen: Seasons to Taste, a tantalizing 8-episode cooking show with gay storyteller, cook and author Jonathan Bardzik. 

To celebrate Mother’s Day, we’re including one of those recipes here:

Jonathan with his mom and dad on set | Photo: Catalin Stelian

Corn And Zucchini Fritters

Serves 8

Sweet, fresh, crisp and piping hot – these corn and zucchini-filled, savory, summer vegetable “donuts” are made memorable with a pinch of curry powder. Are they an indulgence or eating your veggies? Who cares? They are a perfect small bite for a cookout or enjoy them as a meal with a large summer salad.

Ingredients:

  • 1 medium zucchini
  • 2 tbs olive oil
  • 3 cups of corn kernels cut from 4 ears
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1 tbs basil
  • 2 cups flour
  • 3 tbs corn meal
  • 1 tsp baking powder
  • 1 tbs sugar
  • 1 tbs curry powder
  • 1 Serrano chili, seeded and minced
  • 4 cups oil for frying (see tip below)

Directions:

  • Prepare zucchini: Grate zucchini on the large holes of a box grater. Toss grated zucchini with a pinch of salt and let stand in a mesh strainer for 20 minutes to drain. Then wrap zucchini in a tea towel and squeeze out remaining water.
  • Prepare corn: Warm 2 tbs oil in a 12” skillet over medium heat. Add corn and cook until beginning to brown on edges, about 5-7 minutes. Reserve.
  • Combine wet ingredients: In a medium bowl whisk together eggs and milk. Add zucchini and basil and mix well, separating the clump of zucchini.
  • Combine dry ingredients: In a separate, large bowl, whisk together flour, corn meal, baking powder, sugar, curry and a pinch of salt. Add corn and serrano chile and toss to coat.
  • Stir together wet and dry ingredients. Your batter should have a consistency of thick pancake batter.
  • Cook fritters: Heat oil over medium-high heat in a 4 quart saucepan. The oil is hot enough for frying when the end of a wooden utensil, or chopstick, sends up bubbles when dipped in the oil. With a thermometer you are looking for 350F. Add batter in 2 tbs drops to oil and fry, turning once. Drain on paper towels. Sprinkle with salt while hot.

TIP: What kind of oil should you use for frying? You want something with a high smoke-point that can tolerate the heat. Corn and vegetable oil both work well, but my favorite, flavor-wise, is olive oil. Good quality oils have a smoke point of more than 400F. Most deep frying happens around 350F.


For all the recipes in the show head to www.jonathanbardzik.com/jonathanskitchen. For Jonathan’s book, which inspired the show, you can get that at Amazon here.

Jonathan’s Kitchen world premieres on Revry May 21 at 4pm PST / 7pm EST and is then available anytime on demand at Revry.tv.  The show is produced by Parrlime Productions & Tarnów Entertainment and directed by Jonathan Bardzik.

Jonathan’s Kitchen: Seasons to Taste sponsors include Central Farm Markets, Five Ways Forward LLC, All-America Selections, Red Bear Craft Brewery, and Seasons Olive Oil & Vinegar Tap Room.

Richard Jones

Richard is the co-founder of Queer Forty. As a 40-something gay man, he is passionate about creating good, informative and entertaining content for the over 40 LGBTQ Community.

Richard Jones has 135 posts and counting. See all posts by Richard Jones

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