Tuna & Corn Fritters
- 15min prep
- 20min cook
- 4 Servings
2 cups (240g) frozen Corn Kernels
2 extra-large Eggs
⅔ cup (100g) White Self Raising Flour
¼ cup (60ml) Full Cream Milk
1 zucchini, trimmed, coarsely grated
425g can Tuna Chunks in Springwater, drained, coarsely flaked
⅓ cup (80ml) Coles Sweet Chilli Sauce
Cook the corn in a saucepan of boiling water until heated through. Refresh under cold water. Drain well.
Whisk the eggs in a large bowl. Add flour and milk and stir until a smooth batter forms. Stir in corn and zucchini. Season. Gently fold through the tuna.
Heat a large non-stick frying pan over medium heat. Pour four ¼-cup (60ml) portions of mixture around the pan, allowing room for spreading. Cook for 2-3 mins or until golden underneath. Turn and cook for 2 mins or until cooked. Transfer to a plate. Repeat, in batches, with remaining tuna mixture.
Divide fritters among serving plates. Serve with sweet chilli sauce and salad.