While waiting for the pork shoulder to thaw, I made these crisp and tasty tuna and corn fritters for our snack. Or, perhaps, you can consider it a late breakfast. It was after 10.00 a.m., I didn’t expect the pork to thaw completely until around 1.00 p.m., and these fritters were just right to keep us full and satisfied until the pork could be cooked.
This is a very simple recipe, the main ingredients are pantry items (i.e., canned), preparation consists of no more than mixing and the cooking method is painless pan-frying.
I won’t go by the size of the can of tuna because although can sizes may be the same, the amount of content varies. Even the net weight can be misleading as some brands contain more water / oil than fish.
Tuna and corn fritters
Print PinPrep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 2 to 3
Ingredients
- 3/4 cup drained canned tuna (in water, brine or oil but no added flavors)
- 1/2 cup drained canned corn kernels
- 3/4 cup panko (Japanese bread crumbs)
- 1 teaspoon chopped tarragon
- 1 egg
- salt to taste
- pepper to taste
- 4 tablespoons olive oil (not extra virgin), for frying
Instructions
- In a bowl, mix together the drained tuna, corn, 1/2 c. of panko, tarragon, egg, salt and pepper.
- Leave for about 10 minutes to allow the panko to absorb any liquid from the tuna and corn.
- Use an ice cream scoop to form mounds of the tuna-corn mixture. I came up with six; you’ll have more or less, depending on the size of your ice cream scoop.
- Flatten the mounds with your fingers.
- Take the remaining panko and sprinkle on top of the patties, pressing the crumbs into the patties.
- Use a spatula to turn the patties over. Sprinkle the other side with panko, again, pressing the crumbs into the patties.
- Heat two tablespoonfuls of olive oil in a non-stick pan. What’s the oil for is using non-stick pan anyway? Because the panko will not turn crisp without the oil.
- Over medium heat, pan fry the patties, two to three at a time until golden brown. Flip to brown the underside too.
- Drain on paper towels.
- Pour the remaining olive oil into the pan. Fry the rest of the patties.
- Serve the tuna and corn fritters while hot and crisp.
Braised Spice-rubbed Pork
evelyn
07/14/2011 at 4:43 pmMmm, looks crunchy and delicious. Can I use ordinary bread crumbs? Would the taste be affected?
Connie
07/14/2011 at 6:00 pmYou know, when I’m asked about substitutions I’ve never tried, I always refer readers to the “Please read the terms of use before posting a comment” below. :)
chimmie
07/14/2011 at 9:19 pmtita, was the best partner for this?!!
Connie
07/14/2011 at 11:16 pmNothing. :)
Crisma
07/15/2011 at 9:58 am“Nothing.” … I get that to mean- the dish is great by itself… di na kailangan ng any “helper”… am I right, Connie?
Connie
07/15/2011 at 10:04 amYep, you already have the savory (fish), sweetness (corn), crunch (panko)… So long as the seasoning is correct, it’s perfect just by itself. :)
Crisma
07/16/2011 at 9:17 amI did this for dinner last night, Connie… perfect! ;)
Connie
07/16/2011 at 1:00 pmLight and crisp, ‘no? The corn makes them filling. :)
Crisma
07/18/2011 at 9:30 amYes, Connie… really great! :D
Giselle
07/22/2011 at 2:29 amJust made some right now, but i substituted with salmon since thats what i have leftover of,, and no tarragon around so i put old bay seasoning,, hmmm, just perfect,,, thanks for an easy and yummy recipe… Love it,,,
curiousGirl
07/22/2011 at 1:51 pmHI ms. Connie, canned tuna na flakes ba?
Parang ang sarap nito bilang appetizer and then I can imagine it as a sandwich with cheese..yummmmmm then juicy sliced tomatoes..
gagawa na ko! ^ ^,
Connie
07/22/2011 at 2:12 pmFlakes or solid will work. You’ll flake the fish with a fork anyway. :)
Nyel
08/18/2011 at 3:45 amMmm…this looks good! And easy! Will try this next. I adore your site, Connie. :)
ayie
08/20/2011 at 2:23 amtried this today but my patties crumbled. what could i have done wrong? kulang ng eggs or panko?
Connie
08/20/2011 at 1:55 pmIf you followed the ingredient list, then it can’t be kulang sa eggs or panko. Obviously because I used the same measurements and my fritters are as whole as you see them in the photo.
So, it’s more likely kulang pa sa skill. Konting practice pa.
ayie
08/25/2011 at 1:57 amhaha! you are right, ms. connie. i need more practice. but your website is helping me tremendously in not just learning how to cook but creating delicious dishes for my family. you actually, saved my life here in the US.
Connie
08/25/2011 at 2:01 amNah, you saved you. Maybe I helped a bit. :)
Kathy
01/11/2012 at 7:46 pmHey Ms. Connie, this looks quite yummy! I’m gonna try to make it too. It’s quite similar to the chicken-corn patties I once made saw the recipe in our local magazine. Only difference is I used 250g ground chicken meat, mix in 2 eggs, spices, 1/2 cup of breadcrumbs soaked in 1 cup of water, 200g frozen corn.. the serving suggestion was to serve with a cream based dip and some boiled vegetables(carrots, cauliflower, broccoli) but I ate it with rice. Pinoy talaga hehehe.
Jojo
08/28/2014 at 9:18 amSo I just tried this. And I love it. My 1 and 3 year old killed it. Lol