I have been making these fritters for about 6 months now, but for some reason, have not yet posted about them. They came about around September last year when I wanted to make some lunch using tuna. I threw a few other bits and pieces in, cooked them in the pan and we had some fritters, and they were delicious! The only downside is that Aaron doesn’t like tuna, so I don’t make them as often as I’d like to.
If you haven’t yet realised, I am a little obsessed with fritters at the moment, and here are some reasons why:
- They are a great way to get some extra veggies in.
- They’re an excellent alternative to a sandwich at lunch
- They are suitable for all meals of the day
- They also make a great snack
- They freeze very well, so can be popped into lunch boxes
- They are pretty quick and easy to make
- The kids LOVE them
The final point is the most important and also the reason why I am making so many of them at the moment. I figure that while the kids are enjoying them, I’ll keep making them at least once a week because I also enjoy them and if the exposure is regular then they will keep liking them…hopefully!
Adding tuna to fritters means that they are higher in protein, which helps to fill everyone up. It also provides and excellent source of Omega 3 fatty acids, EPA and DHA (good fats), which deliver many health benefits, such as improved cholesterol levels, reduced risk of heart disease, reduced levels of depression and improved brain health. Oily fish, such as tuna, salmon, sardines and cod, should be consumed at least 3 times per week to ensure that you receive adequate amounts of these good fats.
Which tuna should you use? This is completely up to you. My preferred tinned tuna is the Sirena tuna in oil. I like it because it doesn’t taste too fishy and I prefer the plain tunas over the flavoured ones.
If you haven’t yet tried one of my fritters recipes, I strongly suggest this one, you won’t be disappointed. The dill and lemon zest really make it as well.
- 185g tin of tuna
- 1 red onion, finely diced
- 2 tsp dill, finely chopped
- 2 tsp coriander, finely chopped
- 1 small zucchini, grated
- Zest of 1 lemon
- 1 cob of corn
- 1/2 cup SR flour
- 2 eggs
- 1/2 cup natural yoghurt
- 1/2 tsp chopped dill
- squeeze of lemon juice
- Grate the zucchini and squeeze excess liquid out. Place into medium sized bowl.
- Remove the corn kernels from the cob of corn and add to the bowl.
- Add remaining ingredients and mix well to combine.
- Heat and medium sized non stick frypan over medium heat. Place heaped tablespoons of mixture into the pan and cook for 3-4 minutes on each side. Continue with remaining mixture.
- To make the sauce, mix the yoghurt, 1/2 tsp of dill and lemon juice together.
- Serve fritters with the yoghurt sauce and salad, if desired.