Tuna And Corn Fritters
Tuna And Corn Fritters - Easy to make recipe perfect for lunch or dinner. Delicious combination of tuna, corn and a simple batter!
Servings: 4
Calories: 775kcal
Ingredients
- 1 cup plain flour Note 1
- 1 teaspoon garlic powder Note 2
- 1 teaspoon onion powder Note 3
- ¼ teaspoon salt Note 4
- ½ teaspoon black pepper also Note 4
- ⅓ cup/ 80 ml milk Note 5
- 1 large egg free range, whisked, Note 6
- 425 grams/15 oz tinned tuna (in spring water) Note 7
- 400 grams/ 14 oz tin corn kernels drained and rinsed, Note 8
Instructions
- Dry ingredients: add the plain flour, garlic powder, onion powder, salt and pepper to a large mixing bowl an use a wooden spoon to stir and combine.
- Wet ingredients: add the milk to the dry ingredients then add the beaten egg and stir until the batter is thick and consistently mixed.
- Tuna and corn: next add the flaked tuna and drained and rinsed corn kernels to the wet fritter batter. Gently stir to fold them in and ensure that the batter is consistently mixed.
- Cook: place a large non stick frying pan onto the stove top and turn the heat to high. Add the vegetable oil and let it heat. Once the oil is hot (hold your hand above and over the pan to determine this) start to portion the wet batter into the pan using an ice-cream scoop. Work in batches and cook 2-3 fritters at a time. Ensure the 1st side is cooked for 2-3 minutes then use a slotted turner to flip the fritters to the other side and cook this side for 2-3 minutes also. Once both sides of the fritters are golden brown, transfer them out of the pan and place them onto a paper towel lined chopping board.
- To serve: serve the fritters warm with sweet chilli sauce, garnish with chopped flat leaf parsley and add some sliced cherry tomatoes to the plate.
Notes
- Note 1 - Plain flour: plain flour, also known as all purpose flour. This is the key dry ingredient for the fritter batter.
- Note 2 - Onion powder: using garlic and onion powder in the fritters is to give them an extra level of flavour without straying from the tried and true wet to dry ingredients ratio levels.
- Note 3 - Garlic powder: as above. A complimentarily pairing to the onion powder and a fantastic pantry staple to have on hand so that it can be used as needed.
- Note 4 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Note 5 - Milk: we use a little bit of milk along with the egg to bind the dry ingredients together to form the fritter batter.
- Note 6 - Egg: we use 1 large egg that we whisk ourselves. This helps to 'stick' the fritter batter together.
- Note 7 - Tuna: stored in spring water is best. This way we don't add any extra oil or greasiness to the fritters. We want to use 1 large tin that we drain but don't rinse. Then we want to use a fork the flake the tuna into small pieces.
- Note 8 - Corn: we want to use tinned corn kernels that we drain and rinse. We need 1 x standard or regular sized tin.
- Note 9 - Vegetable oil: we use vegetable oil to cook the fritters in on the stove top. Top the oil up as needed throughout the cooking process.
- Serving size: this recipe will make approximately 10 fritters when portioned with a standard size ice-cream scoop. So it allows for 2-3 per person for 4 people.
Nutrition
Calories: 775kcal | Carbohydrates: 76g | Protein: 53g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 904mg | Potassium: 1576mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1459IU | Vitamin C: 2mg | Calcium: 1013mg | Iron: 4mg