Serves 16
Hands-on time: 15 minutes
Hands-off time: 40 minutes
INGREDIENTS
2 tins (170g each or 120g each) Lucky Star Shredded Tuna in Water, Salt Added or Lucky Star Sardines, Vegetable Oil Added
3 cups baby marrow, grated, salted and squeezed
¾ cup (84g) self-raising flour
1 large egg
1 tbsp minced garlic
½ tsp each salt & pepper, to season
1 cup grated firm cheese, of choice
Serving suggestion: Parsley, chopped (finely chopped)
Lemon wedges
Dipping sauce
METHOD
1. Open the tins of Lucky Star Shredded Tuna in Water, Salt Added or Lucky Star Sardines, Vegetable Oil Added and carefully drain the brine or oil. *Chef’s Tip: Choose your favourite Lucky Star protein!
2. In a large bowl, add the tuna or sardines, grated baby marrow, flour, egg, garlic and salt and pepper. Stir until well combined and a loose batter has formed.
*Chef’s Tip: Ensure the liquid has been squeezed from the grated baby marrows to ensure there is not too much liquid in the fritter batter.
3. Generously grease a large pan and bring it to medium-high heat. Add 4 tablespoons of cheese, spaced out, to the pan. Add 4 dollops of batter, about a ¼ cup each, over each of the cheese dollops and gently spread the batter to form circles. Allow the fritter to cook for 2-3 minutes and flip to cook for 5 minutes on the other side until golden brown and cooked through. Repeat this step until the batter has finished.
4. Transfer each batch of fritters to a plate lined with paper towel.
5. Place the fritters on a platter, cheese-side up, and garnish with freshly chopped parsley. Serve with lemon wedges and your favourite dipping sauce and ENJOY!
