Featured Recipe
Gluten-Free Tuna Fritters
By Kate
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Bite-sized fritters with masa harina and tapioca starch. Spiced with cayenne, cumin, coriander, and a pinch of clove. Includes mashed sweet potato and green onions for moisture and texture. Tuna adds protein and savory depth. Fried until crisp and golden. Paired with lime wedges to brighten each bite.
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Prep:
25 min
Cook:
20 min
Total:
45 min
Serves:
3 dozen fritters
appetizers
snacks
gluten-free
tuna
Caribbean
Introduction
Fritters packed full. Masa harina and tapioca starch, crisp but flexible. Sweet potato grated fine. Adds moisture, soft interior. Tuna flakes scattered in. Seasoned with cumin, coriander, cayenne - mild heat, fragrance. Allspice pinch, subtle depth. Eggs bind. Water gives fluidity. Drop batter by spoonfuls for shape. Fry in hot corn oil. Crispy edges, tender bite inside. Lime wedges; acid cuts through fattiness, brightens flavors. Simple. Fast. Use what’s on hand. No gluten, no dairy. Snacks, starters. Cool mornings, late nights. Pair with chat, laughter. Eat warm, messy fingers. Repeat.
Ingredients
About the ingredients
Instant masa harina is essential for texture — thick and grainy but cohesive. Tapioca starch adds chewiness. Baking powder gives lift, lightness. Spices measured but tweakable. Clove optional but adds spiced warmth. Sweet potato grated finely for even cook and moisture retention. Green onions and garlic bring freshness and pungency, balance richness of tuna. Tuna choice light for flavor, oily for moisture. Eggs and water used to bind and thin batter — water amount may vary slightly depending on masa brand or sweet potato moisture. Corn oil preferred for frying because of high smoke point and neutral flavor.
Method
Technique Tips
Mix dry ingredients thoroughly before adding liquids to avoid lumps. Eggs and water go in next; whisk until uniform batter with no dry bits. Incorporate grated sweet potato, aromatics, and tuna gently for even distribution without overmixing. Heat oil carefully — 175°C needed for crisp exterior without absorbing oil. Work in batches to keep oil temperature steady, prevents soggy fritters. Use spoon measure for consistent size. Flip mid-way for balance color. Drain fritters well or oil will weigh them down. Serve immediately with lime; best fresh but can keep warm short time. Extra lime for squeezing, bright acid offsets oiliness. Clean oil well to avoid off flavors in next batch.
Chef's Notes
- 💡 Use instant masa harina. Texture depends on it. Grainy yet smooth. Mix dry well. No lumps. Incorporate wet slowly. Sweet potato needs to be grated finely. Thin slices give moisture but cook evenly.
- 💡 Monitor oil heat. 175°C critical. Too hot? Burnt outside, raw inside. Not hot enough? Soggy fritters, absorb too much oil. Fry in batches. Don't crowd. Keeps oil temp stable. Consistent size helps.
- 💡 Experiment with spices. Add more cayenne for heat or skip clove for simplicity. Green onions best fresh, adds crunch. Garlic gives depth. Drain tuna well, moisture control is vital. Choices matter.
- 💡 Use slotted spoon for removal. Saves fritters from excess oil. Drain on paper towels immediately. Serve fast, warm is best. Additional lime, ensures brightness. Cuts oiliness, freshens taste.
- 💡 Cook toppings alongside or after. Sauté green onions or add herbs. Mix flavors, balance richness. Serve with yogurt or avocado for creaminess. Layer flavors, everyday meals. Messy fingers, good eats.
Kitchen Wisdom
How to make crispy fritters?
Key is oil temperature. Hot enough for crisping. Don’t crowd. Gives even cooking. Also, drain properly or they turn soggy.
Can I freeze these fritters?
Yes, deposit raw fritters on a tray. Freeze until firm. Shift to bag for storage. Fry from frozen, adjust time.
What’s the best way to reheat?
Oven works well. Preheat at 180°C. Bake until hot and crisp. Avoid microwave, makes them rubbery.
Can I replace tuna?
Sure, chicken works. Or beans for vegans. Adjust seasoning if using strong-flavored options. Different textures need an eye on moisture.
