Empty My Fridge
"Better than Tuna Melt" CRISPY Tuna and Cheese Fritters
Ingredients
- Flour½ cups
- Baking powder½ tsp
- Egg1
- Sparkling water⅓ cups
- Onion · chopped¼ cups
- Garlic3 cloves
- Paprika · smoked1 ½ tsp
- Chive · chopped2 tbsp
- Olive oil2 cans
- Manchego cheese · shredded1 cup
- Salt
- Black pepper
- Greek yoghurt½ cups
- Lemon2 tsp
- Extra virgin olive oil1 tbsp + ⅓ cups
Instructions
- Whisk the flour and baking powder together in a large bowl. Make a well in the middle, crack in the egg and whisk it, then whisk in the club soda to make a smooth batter.
- Mix in the chopped onion, paprika and chives, and season with salt and pepper.
- Drain the tuna, flake it gently, and fold it into the batter with the shredded cheese. Mix until evenly combined.
- Heat the olive oil in a large frying pan over medium heat until hot.
- Spoon the batter into the hot oil, pressing each fritter down gently. Space them in a single layer and fry in batches. Cook 3 to 4 minutes per side, until golden and crispy. Transfer to a dish lined with paper towels.
- For the dip, whisk the Greek yogurt, grated garlic, hot smoked paprika, lemon juice and olive oil together in a bowl. Season with salt and pepper until creamy.
- Spoon the dip into a serving dish, arrange the fritters around it, and top with chopped chives.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseLemonYoghurtGreek yoghurtManchego cheese
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