Tuna Fritters
Looking for a quick meal? Try these kid-approved tuna fritters made with pantry ingredients that your family will love!
Ingredients
- 240 grams canned tuna, drained (2 small cans)
- 200 grams canned corn, drained You can use whole kernels, but be aware that they might pop during frying, causing hot oil to splatter. To prevent this, roughly chop them or pulse them briefly in a food processor before adding to the mixture.
- 2 eggs
- 1 onion ,roughly grated (about 130 grams or 4.5 ounces before squeezing)
- 250 grams finely grated pumpkin (about 8.8 ounces before squeezing)
- 2-4 tbsp finely chopped parsley or cilantro
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup breadcrumbs
- neutral oil (for frying)
Instructions
- Drain the corn and tuna well. Break the tuna apart with a fork, then place both in a mixing bowl.
- Roughly grate the onion and finely grate the pumpkin. Squeeze out all excess liquid using a fine colander or by hand.
- Add the onion, pumpkin, and the remaining ingredients to the bowl.
- Mix everything thoroughly. I recommend using your hands (a plastic glove can help avoid the tuna smell) rather than a spoon to ensure the mixture is well-combined. This method helps the fritters hold together better and creates a smoother texture.
- Form the mixture into patties, about half the size of your palm.
- Heat a generous amount of oil in a pan over medium heat—enough to cover the bottom of the pan. This allows the veggies to cook through without burning the fritters. (For a lighter option, you can use less oil or even bake the patties; see recipe tips.)
- Once the oil is hot, add the patties to the pan. Fry for 3-4 minutes on each side, letting them develop a golden-brown crust. Avoid flipping them too often to prevent breaking.
- Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Enjoy hot or at room temperature.
