Tuna and Corn Fritters
- Replies 3
If you’ve had enough of the same old recipes each week, we’re here to give you a helping hand and put your cooking dilemmas to rest. Ladies and gentlemen, we introduce to you this delicious Tuna and Corn Fritters recipe – a quick and easy meal that only requires a few minutes of your time and even fewer ingredients. You can serve them with sweet chilli sauce and a side of greens for a dish that’s sure to please both adults and children alike!
Here are the ingredients you need:
1. 240g of frozen corn kernels
2. Two extra-large eggs
3. 100g of self-raising flour
4. A quarter cup of full cream milk
5. A zucchini, trimmed, coarsely grated
6. A can of tuna chunks
7. 80 ml of sweet chilli sauce
8. 120g of any greens
Start by cooking the corn in a saucepan filled with boiling water. Once the corn kernels are cooked through, run them under cold water and drain well.
In a large bowl, combine the eggs, flour, and milk. Stir thoroughly until a smooth batter forms. Add the corn and zucchini before seasoning with some salt and pepper. Add the tuna and mix.
Heat a large non-stick frying pan over medium heat and pour four quarter-cup portions of the mixture into the pan. Make sure to allow some room for spreading. Cook each piece for two to three minutes or until they are golden underneath. Turn and cook for a further two minutes. Transfer them to a plate and repeat, in batches, with the remaining tuna mixture.
Divide the fritters among serving plates and serve with sweet chilli sauce and salad. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. 240g of frozen corn kernels
2. Two extra-large eggs
3. 100g of self-raising flour
4. A quarter cup of full cream milk
5. A zucchini, trimmed, coarsely grated
6. A can of tuna chunks
7. 80 ml of sweet chilli sauce
8. 120g of any greens
Start by cooking the corn in a saucepan filled with boiling water. Once the corn kernels are cooked through, run them under cold water and drain well.
In a large bowl, combine the eggs, flour, and milk. Stir thoroughly until a smooth batter forms. Add the corn and zucchini before seasoning with some salt and pepper. Add the tuna and mix.
Heat a large non-stick frying pan over medium heat and pour four quarter-cup portions of the mixture into the pan. Make sure to allow some room for spreading. Cook each piece for two to three minutes or until they are golden underneath. Turn and cook for a further two minutes. Transfer them to a plate and repeat, in batches, with the remaining tuna mixture.
Divide the fritters among serving plates and serve with sweet chilli sauce and salad. Bon appetit!
.png){kind=icon}
