Tuna Fritters Creamy Yogurt Dill Sauce

Tuna Fritters with Creamy Yogurt Dill Sauce

This recipe creates delicious and crispy tuna fritters with a refreshing and creamy yogurt dill sauce for dipping. It’s a great way to use canned tuna and can be served as a light lunch, appetizer, or snack.

Ingredients:

• For the Fritters:
  • 1 (5-ounce) can tuna in water, drained and flaked
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying
• For the Creamy Yogurt Dill Sauce:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried onion powder
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the Fritters: In a large bowl, combine flaked tuna, red onion, parsley, panko breadcrumbs, Parmesan cheese, beaten egg, mayonnaise, dill weed, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
2. Form the Fritters: Form the mixture into small patties, about 2 tablespoons each. If the mixture feels too loose, add a little more panko breadcrumbs.
3. Heat the Oil: Heat enough vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
4. Fry the Fritters: Once the oil is hot, carefully add the tuna fritters and cook for 2-3 minutes per side, or until golden brown and crispy. Drain the cooked fritters on paper towels to remove excess oil.
5. Make the Sauce: While the fritters are cooking, whisk together Greek yogurt, sour cream, chopped dill, lemon juice, onion powder, salt, and pepper in a small bowl. Taste and adjust seasonings as desired.
6. Serve: Serve the hot tuna fritters with the creamy yogurt dill sauce for dipping.

Tips:

• For a spicier fritter, add a pinch of cayenne pepper to the mixture.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the fritters may not be as crispy.
• To bake the fritters instead of frying, preheat your oven to 400°F (200°C). Lightly grease a baking sheet and arrange the fritters on it. Bake for 15-20 minutes, flipping halfway through, or until golden brown and cooked through.
• Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven before serving.
• You can use canned tuna in oil for this recipe, but be sure to drain it well and remove any excess oil. You may also need to adjust the amount of mayonnaise in the recipe depending on how much oil is in the tuna.
• Feel free to experiment with different herbs and spices in the fritters and sauce. Some other options include chives, tarragon, or lemon zest.