Spicy Tuna Corn Fritters with Black Beans
Spicy Tuna Corn Fritters with Black Beans
Ingredients
For the Spicy Tuna Corn Fritters
- 2 cans canned tuna, 5 ounces each, drained and flaked
- 1 can canned corn, 15 ounces, drained
- 1 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 cup milk
- 1 jalapeño, small, minced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 cup vegetable oil, as needed, for frying
For the Black Beans
- 1 can canned black beans, 15 ounces, rinsed and drained
- 1 garlic, clove, minced
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 2 tablespoons water
- 1/4 teaspoon salt
For Serving
- 1/2 cup sour cream
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Fritter Batter: In a large bowl, combine the drained and flaked tuna, drained corn, minced jalapeño, finely diced red onion, and chopped cilantro. In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and cayenne pepper.
⏱️ 5 min
- 2
Combine Wet and Dry: In another small bowl, whisk the beaten egg and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold the tuna-corn mixture into the batter.
⏱️ 2 min
- 3
Cook the Black Beans: While the fritter batter rests, heat a small saucepan over medium heat. Add the rinsed and drained black beans, minced garlic, cumin, lime juice, and water. Stir to combine and simmer for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Season with salt.
⏱️ 7 min
- 4
Fry the Fritters: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. Once the oil is hot (a drop of batter should sizzle immediately), drop spoonfuls (about 2 tablespoons each) of the fritter batter into the pan, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
⏱️ 10 min
- 5
Flip and Drain: Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
⏱️ 5 min
- 6
Serve: Arrange the hot fritters on plates alongside the warm black beans. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and a lime wedge for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Corn Fritters with Black Beans
Ingredients
For the Spicy Tuna Corn Fritters
- 2 cans canned tuna, 5 ounces each, drained and flaked
- 1 can canned corn, 15 ounces, drained
- 1 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 cup milk
- 1 jalapeño, small, minced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 cup vegetable oil, as needed, for frying
For the Black Beans
- 1 can canned black beans, 15 ounces, rinsed and drained
- 1 garlic, clove, minced
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 2 tablespoons water
- 1/4 teaspoon salt
For Serving
- 1/2 cup sour cream
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Fritter Batter: In a large bowl, combine the drained and flaked tuna, drained corn, minced jalapeño, finely diced red onion, and chopped cilantro. In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and cayenne pepper.
⏱️ 5 min - 2
Combine Wet and Dry: In another small bowl, whisk the beaten egg and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold the tuna-corn mixture into the batter.
⏱️ 2 min - 3
Cook the Black Beans: While the fritter batter rests, heat a small saucepan over medium heat. Add the rinsed and drained black beans, minced garlic, cumin, lime juice, and water. Stir to combine and simmer for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Season with salt.
⏱️ 7 min - 4
Fry the Fritters: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. Once the oil is hot (a drop of batter should sizzle immediately), drop spoonfuls (about 2 tablespoons each) of the fritter batter into the pan, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
⏱️ 10 min - 5
Flip and Drain: Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
⏱️ 5 min - 6
Serve: Arrange the hot fritters on plates alongside the warm black beans. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and a lime wedge for squeezing.
⏱️ 1 min