Crispy Tuna and Corn Rice Fritters
Crispy Tuna and Corn Rice Fritters
Delicious Tuna and Corn Rice Fritters Made with Canned Tuna!
You might have heard of tuna and corn rice, but tuna and corn rice fritters are a whole new level! We’ve transformed this classic combination into a delightful crispy treat that’s perfect for a hearty meal. Imagine the satisfying crunch of the outer layer giving way to a warm, flavorful interior packed with corn and tuna. It’s a unique and filling option that’s sure to impress!
Ingredients- Cooking oil, for frying (appropriate amount)
- Panko breadcrumbs, enough to coat
- Jeon (savory pancake) flour, about 3-4 Tbsp
- Salt, a pinch
- Sesame oil, about 1/2 Tbsp
- Sesame seeds, about 1 Tbsp
- Cooked corn kernels, as much as you like (approx. 5-6 Tbsp)
- Onion, 1/4
- Eggs, 2
- Canned tuna (small can), 2
- Cooked rice, 2 bowls
- Disposable gloves, 2 pairs
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to prepare for our ‘Tuna and Corn Rice Fritters’ today. It’s simpler than you might think!
Step 2
First, drain the oil completely from the canned tuna. Squeezing out all the liquid will prevent splattering when frying and ensure a crispier result. Finely dice the onion.
Step 3
Prepare about 2 bowls of cooked white rice. It doesn’t have to be exclusively white rice; using freshly cooked or reheated leftover rice will help it bind better.
Step 4
In the prepared rice, add the drained tuna, finely diced onion, a generous amount of cooked corn kernels, sesame oil for a nutty aroma, sesame seeds, and a pinch of salt to season.
Step 5
Put on disposable gloves and mix all the ingredients thoroughly until well combined with the rice. Ensure the corn kernels and tuna are evenly distributed.
Step 6
This is your delicious tuna and corn rice mixture, ready to be shaped! Let’s get started on forming the fritters.
Step 7
Take portions of the rice mixture and roll them into balls, slightly larger than bite-sized. Aim for a size similar to large meatballs, or slightly bigger, for the fritters.
Step 8
Gently flatten each rice ball with your palm, creating a disc shape similar to a dumpling wrapper. Avoid making them too thin, as they might break during frying.
Step 9
Place a good amount of the drained tuna filling in the center of the flattened rice disc. Be careful not to overfill, or the fritters might burst when frying.
Step 10
Carefully gather the edges of the rice wrapper to enclose the tuna filling, sealing it completely. Press gently and firmly, ensuring no tuna peeks out, and shape it into a rounded, flattened disc, much like forming a plump dumpling.
Step 11
Press the entire ball firmly with your hands to create a compact filling inside. This ensures the tuna and corn are well-contained for a perfect bite!
Step 12
Repeat this process with the remaining rice mixture, filling each one with tuna and shaping them into neat, rounded fritters. They are now ready for their crispy coating!
Step 13
Now it’s time to coat the fritters. Prepare three separate shallow dishes: one with jeon flour, one with beaten egg, and one with panko breadcrumbs. This triple coating will ensure maximum crispiness.
Step 14
Crack the 2 eggs into a bowl and whisk them thoroughly with a fork. Using 2 eggs will provide enough batter to coat all the fritters generously.
Step 15
First, dredge the shaped tuna and corn rice balls in the jeon flour, ensuring a thin, even coating. This dry layer helps the egg wash adhere better.
Step 16
Next, dip the floured fritters into the beaten egg, coating them completely on all sides. The egg wash will give them a moist base for the breadcrumbs.
Step 17
Finally, coat the fritters generously with panko breadcrumbs. Gently press the breadcrumbs onto the surface to ensure they adhere evenly, covering every bit. Your fritters are now fully coated and ready for frying!
Step 18
All the tuna and corn rice fritters have been beautifully coated. It’s time to fry them to a golden perfection!
Step 19
Pour a generous amount of cooking oil into a deep pan or pot. Heat the oil over medium-low heat. The oil should be deep enough to submerge the fritters.
Step 20
Once the oil reaches the right temperature (around 320-340°F or 160-170°C), carefully place the coated fritters into the hot oil. Be mindful not to overcrowd the pan, which can lower the oil temperature and result in soggy fritters.
Step 21
Check the underside of the fritters. Once they turn golden brown and are firm enough to handle, carefully flip them over using tongs or a fork.
Step 22
To ensure even cooking and a beautiful golden-brown color on all sides, gently turn the fritters and even stand them on their sides if necessary. Continue frying until they are golden and crispy all around. Fry the remaining fritters in batches.
Step 23
Once fried to perfection, remove the tuna and corn rice fritters from the oil and place them on a wire rack lined with paper towels. This will help drain any excess oil and keep them extra crispy.
Step 24
Drizzle some ketchup over the warm, crispy fritters. Dipping sauces like ketchup, mayonnaise, or chili sauce can enhance the flavor even further. Sauces are a must for fried delights!
Step 25
And there you have it! All the hard work is done, and your delicious Tuna and Corn Rice Fritters are ready to be enjoyed!
Step 26
I tried to pick one up with chopsticks, but they’re quite large, so I ended up skewering one! Be careful, they’re hot!
Step 27
Wow, these are incredibly crispy! Every bite offers a perfect crunch on the outside, followed by a warm, tender interior filled with savory tuna and delightful corn kernels. The burst of sweetness from the corn is wonderfully surprising! If you’re looking for a unique and satisfying meal or snack, I highly recommend trying these Tuna and Corn Rice Fritters!
