Zucchini and Tuna Fritters
Crispy pan-fried patties combining shredded zucchini with flaked tuna for a savory bite.
Dietary
Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Fish, Wheat
These fritters pair the mild sweetness of shredded zucchini with the briny depth of canned tuna, bound together with egg and breadcrumbs then fried until golden and crisp. They make a quick weeknight dinner or light lunch, and work well with a squeeze of lemon or a dollop of tartar sauce on the side.
Ingredients
- 2 cups zucchini, shredded
- 1/2 teaspoon salt, for drawing out moisture
- 10 ounces canned tuna, drained and flaked
- 2 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 3 tablespoons scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 tablespoons olive oil, for frying
- 1 lemon, cut into wedges
Method
-
Place the shredded zucchini in a colander, toss with 1/2 teaspoon salt, and let sit for 10 minutes to draw out excess moisture.
-
Squeeze the zucchini firmly with your hands or press it in a clean kitchen towel to remove as much liquid as possible.
-
In a large bowl, combine the drained zucchini, flaked tuna, eggs, breadcrumbs, parmesan, scallions, garlic, dill, and black pepper. Mix until evenly combined.
-
Sprinkle the flour over the mixture and fold in until the mixture holds together when pressed into a patty.
-
Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 1/2 inch thick.
-
Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat until shimmering.
-
Fry the fritters in batches, 4 at a time, for 3 to 4 minutes per side until golden brown and crisp, adding the remaining oil as needed for the second batch.
-
Transfer the cooked fritters to a plate lined with paper towels to drain briefly.
-
Serve warm with lemon wedges for squeezing over the top.
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Zucchini and Tuna Fritters
These fritters pair the mild sweetness of shredded zucchini with the briny depth of canned tuna, bound together with egg and breadcrumbs then fried until golden and crisp. They make a quick weeknight dinner or light lunch, and work well with a squeeze of lemon or a dollop of tartar sauce on the side.
35 min 4 servings 285 cal
Ingredients
- 2 cups zucchini, shredded
- 1/2 teaspoon salt, for drawing out moisture
- 10 ounces canned tuna, drained and flaked
- 2 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 3 tablespoons scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 tablespoons olive oil, for frying
- 1 lemon, cut into wedges
Method
- 1
Place the shredded zucchini in a colander, toss with 1/2 teaspoon salt, and let sit for 10 minutes to draw out excess moisture.
- 2
Squeeze the zucchini firmly with your hands or press it in a clean kitchen towel to remove as much liquid as possible.
- 3
In a large bowl, combine the drained zucchini, flaked tuna, eggs, breadcrumbs, parmesan, scallions, garlic, dill, and black pepper. Mix until evenly combined.
- 4
Sprinkle the flour over the mixture and fold in until the mixture holds together when pressed into a patty.
- 5
Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 1/2 inch thick.
- 6
Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat until shimmering.
- 7
Fry the fritters in batches, 4 at a time, for 3 to 4 minutes per side until golden brown and crisp, adding the remaining oil as needed for the second batch.
- 8
Transfer the cooked fritters to a plate lined with paper towels to drain briefly.
- 9
Serve warm with lemon wedges for squeezing over the top.
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