Tuna & Zucchini Fritters

Name: Tuna & Zucchini Fritters
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g canned tuna (drained, flaked — two 200g cans); 300 g zucchini (grated, excess water squeezed out (about 2 medium)); 2 pcs egg (large, beaten); 0.5 cup breadcrumbs (plain, plus extra if needed); 1 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp lemon juice (freshly squeezed); 1 pinch black pepper; 1 pinch salt; 3 tbsp oil; 0.5 cup yogurt (to serve); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crispy on the outside, tender on the inside, these tuna and zucchini fritters come together in under 30 minutes. Packed with protein from the tuna and hidden veggies from the zucchini, they make a satisfying lunch or light dinner. Serve with a dollop of yogurt or a squeeze of lemon for a fresh, bright finish.

PREP

10m

COOK

12m

SERVES

2 PIECE

341 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prepare the zucchini.
1.Grate the zucchini using the large holes of a box grater.
2.Place the grated zucchini in a clean kitchen towel.
3.Twist and squeeze firmly over the sink to remove as much water as possible.
TIPSqueezing the zucchini well is the secret to crispy fritters — excess water makes them soggy.
mix · ~4 min
Make the fritter mixture.
1.In a large mixing bowl, combine the drained tuna, squeezed zucchini, chopped onion, and minced garlic.
2.Add the beaten eggs, breadcrumbs, lemon juice, salt, and pepper.
3.Mix everything together with your hands or a fork until it holds together when pressed. If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
TIPThe mixture should be moist but hold its shape when formed into a patty.
prep · ~3 min
Shape the fritters.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into a patty about 1.5 cm thick.
3.Place shaped fritters on a plate or tray.
fry · ~10 min
Fry the fritters until golden and crisp.
1.Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat.
2.Carefully place 4 fritters in the pan, leaving space between them.
3.Cook for 3 to 4 minutes until the underside is deep golden brown and crisp.
4.Flip gently with a spatula and cook the other side for another 3 to 4 minutes.
5.Transfer to a plate lined with paper towels. Add the remaining oil to the pan and fry the second batch.
TIPDon't overcrowd the pan — steam will build up and prevent crisp edges.
serve
Serve warm with a dollop of yogurt and a sprinkle of parsley.
Arrange the fritters on a plate, add a spoonful of plain yogurt on the side, and scatter fresh chopped parsley over the top. A squeeze of extra lemon adds brightness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated zucchini firmly in a towel to remove as much moisture as possible for crispy fritters.
2
If the mixture feels too wet, add an extra tablespoon of breadcrumbs to help it bind.
3
Use a non-stick pan and medium heat to ensure the fritters cook through without burning.
4
Don't overcrowd the pan — cook in batches so the fritters get crisp, not steamed.
5
Let the cooked fritters drain on paper towels to keep them crunchy, not oily.
6
Make-ahead: shape the patties and refrigerate for up to 24 hours before frying.

RECIPE VARIATIONS