Tuna and corn fritters

Tuna and corn fritters

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 to 3
Author Connie Veneracion


  • 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


  • 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.
  • Tuna and corn fritters
  • 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.
  • Tuna and corn fritters
  • Flatten the mounds with your fingers.
  • Tuna and corn fritters
  • 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.
  • Tuna and corn fritters
  • Serve the tuna and corn fritters while hot and crisp.