Tuna And Corn Fritters Food

TUNA AND CORN FRITTERS

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.

TUNA, SPRING ONION & SWEETCORN FRITTERS

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.

WHANONA'S TUNA FRITTERS

Steps:

• 1) Prepare your Instant Rice as directed on it's package.
• 2) When the rice is done mix all ingredients in a Large bowl. Drain the tuna and corn first of course :-).
• 3) Heat your frying pan or Griddle up to Medium temperature. Grease pan with butter or spray. Your choice but butter is tastier.
• 4) Use a 1/4 cup measure to size them. This makes each fritter 11.25 Carbs. Place each cup full on to the pan and pat into shape with your spatula.
• 5) Cook till lightly golden and crisp, (about 3-4 min) then flip and cook for another 3 to 4 minutes.
• 6) Serve with butter and salt on top.

TUNA & CORN FRITTERS

Steps:

• Place self-raising flour in a bowl. Add eggs, buttermilk, salt and pepper and stir to combine.
• Add the sweet corn, tuna and zucchini and mix to combine.
• Heat frying pan over a medium heat and brush with oil. Cook 1/2 cup of the mixture, in batches, 2 -3 minutes each side or until golden and cooked through, brushing the pan with oil between batches.
• Serve with a basil and tomato salad.