Fried Tuna Zucchini Cakes
Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection.
Servings: 21 fritters
Calories: 67kcal
Ingredients
- 2 cans (6 ounces each) tuna well drained
- 2.5 pounds zucchini 4 medium or 4 cups shredded
- 2 large eggs
- 1/2 cup Parmesan cheese grated
- 3 tablespoons mayo I use avocado oil mayo
- 3/4 teaspoon salt
- 3/4 cup whole wheat flour all-purpose or gluten-free flour
- 2 sprigs green onions or chives finely chopped
- Oil for frying
Instructions
- Place shredded zucchini in a linen towel and squeeze really well, twisting at the top and pressing on the “ball” with zucchini. I have squeezed about 1/2 cup of water.
- Discard liquid and transfer zucchini to a large bowl along with tuna, eggs, Parmesan cheese, mayo and salt. Mix really well, breaking tuna into pieces. Sprinkle flour on top and mix until well combined.
- Preheat large skillet or griddle on medium heat and add a bit of oil to coat. Add about 1/3 cup mixture (don’t flatten too thin), fry for 4-5 minutes, carefully flip and cook another 4 minutes or until golden brown. Work in batches. Fritters fry faster as skillet gets hotter, so watch closely.
- Serve hot or cold, with Greek yogurt ranch or cottage cheese ranch dip. (optional but so good).
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1fritter | Calories: 67kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Fiber: 1g | Sugar: 1g