Here’s a tasty, crispy recipe for Tuna and Potato Fritters — perfect as a snack, appetizer, or light meal. They’re golden on the outside, tender inside, and packed with flavor!
🐟🥔 Tuna and Potato Fritters
Ingredients (Makes about 12 fritters)
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2 medium potatoes (about 1½ cups mashed)
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1 (5 oz) can tuna, drained (chunk light or albacore)
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1 small onion, finely chopped
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1 egg, beaten
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¼ cup all-purpose flour (plus extra if needed)
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2 tablespoons fresh parsley or cilantro, chopped (optional)
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1 teaspoon garlic powder or 1 clove garlic, minced
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Salt and pepper, to taste
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Oil for frying (vegetable, canola, or olive oil)
👩🍳 Instructions
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Cook and mash potatoes:
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Peel and boil potatoes until tender (about 15 minutes). Drain and mash well. Let cool slightly.
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Mix ingredients:
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In a large bowl, combine mashed potatoes, tuna, onion, beaten egg, flour, garlic, parsley, salt, and pepper.
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Mix until well combined. If mixture is too wet, add a bit more flour.
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Form fritters:
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Shape mixture into small patties, about 2-3 inches wide.
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Fry fritters:
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Heat about ¼ inch oil in a skillet over medium heat.
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Fry fritters in batches for 3–4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan.
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Drain and serve:
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Transfer fritters to paper towels to drain excess oil.
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Serve warm with tartar sauce, sour cream, or a squeeze of lemon.
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📝 Tips:
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For extra crunch, add finely chopped bell pepper or grated carrot.
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Can bake in the oven at 400°F (200°C) for 20 minutes, flipping halfway.
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Leftovers reheat well in a skillet or air fryer.