Tuna & corn fritters with cucumber salad
I have been sorting through some old photos and decided it’s time I post my recipe for tuna and corn fritters. I have made these dozen of times and in spite of their simplicity I have to admit I wasn’t happy with my results couple of times. To my taste good fritters should have a brittle crust and moist textured centre. All comes down to the right mixture consistency and a good frying technique. Fritters should be holding well together without being too stodgy or dense.
I like having these particular fritters with a refreshing cucumber salad as it cuts through the oils absorbed by the fritters during frying and has out a tasty sauce for dabbing.
Ingredients (serves 4)
Fritters
250g cooked tuna (good quality canned is fine)
200g cooked corn kernels (cook fresh corn cobs in boiling water for 5 mins and cut the kernels by slicing off the side)
1 whole egg
150g plain flour
1 medium Spanish onion, chopped finely
1 tbsp whole egg mayo
pinch of salt & pepper
vegetable oil for frying
Cucumber salad
1 continental cucumber, chopped into small cubes
1 medium Spanish onion, chopped finely
3 tbsp whole egg mayo
1/2 cup cream
juice of half lemon
1 tbsp finely chopped fresh dill
Directions
- Place all ingredients for fritters in a mixing bowl minus the oil. Using a fork or clean hands, mix through until well combined.
- Heat up a thin layer of vegetable oil in a frying pan. We want to shallow fry the fritters rather than deep-frying them. When the oil is almost sizzling hot start adding the fritters.
- Using a tablespoon, scoop out the mixture into medium size patty, mould it together a little with your fingers if you need to shape it into a more of a ball and place in oil. Press down a little with the back of a spoon or a spatula to flatten into a thick pancake.
- Leave the fritters on high heat for about 1 minute after which turn it down to medium and fry them for 2 more minutes before turning. Once turned, turn the heat up for another minute and then down to medium again for 1.5 more minutes of frying.
- The fritters should dark golden brown and crispy on the outer side. Take them our and place on paper towel before serving.
- For the salad, combine all the ingredients in a bowl. That’s it.