Whanonas Tuna Fritters Recipes

Steps:

• Sift flour, baking powder and salt into a mixing bowl.
• Beat the eggs well.
• Beat in milk.
• Combine liquid ingredients with dry ingredients.
• Stir until all flour is moistened.
• Stir in the tuna.
• Drop by teaspoonfuls into hot oil, 375 degrees.
• Fry until golden on all sides.
• Drain on paper towels.

Steps:

• Combine tuna with mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. In a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture.
• Heat half the oil in a large, non-stick skillet set over MEDIUM HEAT. In batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4-5 minutes per side or until golden and set. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

Steps:

• Mix all the ingredients together in a bowl.
• Heat up a frying pan.
• When the pan is hot, spoon the mixture in heaped spoonfuls into the pan.
• Cook in batches for about 3 minutes each side, or until both sides are golden brown.
• Remove from the pan, and continue cooking in batches.