Tuna fritters start with a simple batter, and then get a bold upgrade from tuna and briny green olives, before taking a quick dive into hot oil. You can sneak these in during casual dinners or when you want something to snack on.
What Are Tuna Fritters?
Tuna fritters are a delightful mash-up of pantry staples and clever cooking. At their core, they’re small, fried batter-based bites enriched with tuna and often paired with ingredients that add contrast, such as, olives, herbs, or spices.
Historically, fritters have roots across multiple cuisines, from Mediterranean kitchens to street food stalls. Variations of fish fritters appear in Portuguese, Caribbean, and West African cooking, each with its own spin on seasoning and texture. Tuna fritters just happen to be one of the easiest versions to whip up at home.
Pro Tips for the Best Tuna Fritters
- Mix until smooth, but let it sit for a few minutes so the flour hydrates properly. This helps create a better texture when fried.
- Drain the tuna well before blending. Excess oil or liquid will loosen your batter too much and affect how the fritters hold together.
- Between the tuna and olives, there’s already plenty of seasoning. Taste the batter before adding extra salt.
- These fritters are best served fresh out of the pan, when the edges are still crisp.
Frequently Asked Questions
What can I use instead of green olives?
If olives aren’t your thing, try capers, finely chopped pickles, or even sautéed onions. The goal is to add a punchy contrast to the tuna.
Can I make the batter ahead of time?
It’s best made fresh, but you can prepare it up to a few hours in advance and keep it chilled. Give it a quick stir before frying.
Why are my fritters falling apart?
This usually means the batter is too thin. Add a bit more flour to thicken it slightly and try again.
Can I add herbs or spices?
Fresh parsley, chili flakes, garlic powder, or even a pinch of paprika can bring extra personality to the fritters.
Are these suitable as a main dish?
Yes, especially when paired with a salad, rice, or a dipping sauce. They’re small but surprisingly satisfying.
What dips go well with tuna fritters?
Think tangy and fresh, such as yogurt-based sauces, lemon aioli, or even a simple squeeze of lemon juice.
How to Store Leftovers
These fritters can be stored in the fridge for up to 2 days. Freezing is possible, but note that the texture may soften upon reheating.
Ingredients
How to Make Tuna Fritters
;Resize,width=712;)
In a mixing bowl, crack in the eggs and add a pinch of salt, vegetable oil, and water, and whisk together. Sift in the flour and baking powder, and stir until you get a smooth batter.
In a mixing bowl, crack in the eggs and add a pinch of salt, vegetable oil, and water, and whisk together. Sift in the flour and baking powder, and stir until you get a smooth batter.
;Resize,width=712;)
In a food processor, combine the pitted green olives, tuna and blend.
In a food processor, combine the pitted green olives, tuna and blend.
;Resize,width=712;)
Fold the tuna and olive mixture into the batter.
Fold the tuna and olive mixture into the batter.
;Resize,width=712;)
Scoop small portions of the mixture and carefully drop them into the hot oil. Fry until golden on all sides, turning as needed for even cooking.
Scoop small portions of the mixture and carefully drop them into the hot oil. Fry until golden on all sides, turning as needed for even cooking.
;Resize,width=712;)
Serve warm!
Serve warm!
;Resize,width=767;)
