Tuna and Corn Fritters
Small, crisp-edged tuna and corn patties pan-fried until golden, with scallions and fresh lemon for a bright, savory finish.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 10 ounces canned tuna
- 1 cup corn kernels
- 2 large eggs
- 0.5 cup all-purpose flour
- 3 scallions
- 1 lemon
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil
Cooking instructions
- Drain the tuna and corn very well. Flake the tuna into a large bowl. Thinly slice the scallions, zest 1 teaspoon from the lemon, and cut the lemon into wedges. (about 5 min)
- Add the eggs, flour, scallions, lemon zest, salt, and pepper to the tuna. Stir in the corn until evenly combined. Let the mixture stand for 5 minutes so the flour hydrates. (about 5 min)
- Heat the oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of mixture per fritter into the skillet, flattening each into a patty about 1/2 inch thick. Cook in batches without crowding. (about 1 min) — Medium heat
- Pan-fry for 3 to 4 minutes per side, adding a little more oil between batches if needed, until deeply golden and firm. The centers should reach 165°F for food safety. (about 12 min) — 165°F internal
- Transfer the fritters to a paper towel-lined plate to drain. Serve hot with lemon wedges. (about 1 min)