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A platter of spring onion and sweetcorn fritters with lemon wedges and soured cream

Tuna, spring onion & sweetcorn fritters

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make these easy tuna, sweetcorn and spring onion fritters for a family-friendly meal. They're versatile and can be served for brunch, lunch or dinner

Nutrition: Per serving
high infibre6g


  • 125ml milk
  • 3 eggs, beaten
  • 150g self-raising flour
  • 300g frozen sweetcorn, defrosted (or use cooked fresh corn)
  • ½ bunch of spring onions, trimmed and thinly sliced
  • 1 lemon, zested and cut into wedges
  • 2 x 112g cans tuna, drained and roughly flaked
  • sunflower or vegetable oil, for frying

To serve

  • 100g soured cream
  • hot sauce, to serve (optional)


  • STEP 1

    Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.

  • STEP 2

    Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.

  • STEP 3

    Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

If you have leftover eggs from this recipe, try using some in Anytime eggs or Easy egg-fried rice.

Find more low-cost family recipes in Claire Thomson's budget family meal plan.

Goes well with


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A star rating of 3.5 out of 5.2 ratings

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