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.