Korean Tuna Fritters

Growing up, I loved helping my mom in the kitchen, especially when she made Korean Tuna Fritters. The sizzling sound of the pan, the smell of the sesame oil, and the joy of shaping each fritter by hand are memories I cherish. I didn’t realize then how simple this dish was. With a can of tuna, some basic vegetables, and a few seasonings, my mom could whip up these delicious fritters in no time. The secret to perfect Korean Tuna Fritters is getting that crispy outside while keeping the inside moist and flavorful.

A Quick and Tasty Treat

Whenever I make Korean Tuna Fritters now, I love how easy they are to prepare, especially on busy days. I mix tuna with finely chopped onions, carrots, and green onions, then add a bit of flour and egg to bind everything together. A dash of soy sauce and sesame oil gives the fritters a savory kick, and the aroma is irresistible as they fry up. They cook so quickly, and within minutes, I have a golden, crispy treat that’s perfect for a snack, lunch, or even a side dish.

Perfect for Sharing

One of my favorite things about Korean Tuna Fritters is how versatile they are. You can serve them with a simple dipping sauce, like soy sauce mixed with vinegar and a sprinkle of sesame seeds, or pair them with rice and kimchi for a more complete meal. Whenever friends come over, I like to surprise them with these fritters. They’re always impressed with how flavorful they are, even though they’re made from such basic pantry ingredients. It’s a great dish for sharing and brings people together around the table.

Every time I make Korean Tuna Fritters, I’m reminded of my mom and the comforting meals she used to make. It’s a dish that’s not only delicious but also holds a special place in my heart. I love that I can now share it with my own family and friends, continuing the tradition. This simple, humble fritter has become one of my go-to recipes, and I hope it brings as much joy to others as it has brought to me over the years.

Chef’s Notes-Korean Tuna Fritters

• Press the tuna with a paper towel to remove excess moisture. This step is crucial to prevent the fritters from becoming too soggy during cooking.
• Ensuring that all vegetables are finely chopped helps them incorporate evenly into the batter, creating a consistent texture and preventing large chunks from falling apart during frying.
• Cooking the fritters on medium-low heat ensures they cook through evenly without burning on the outside. If you increase the heat for crispiness, do so cautiously during the last minute of frying.
• When combining ingredients, mix just until everything is incorporated. Overmixing can result in tough, dense fritters.
• Use a cookie scoop or tablespoon to ensure evenly-sized fritters, which helps them cook at the same rate and look visually appealing.
• Cook a small test fritter to check for seasoning. Adjust the salt, pepper, or other spices in the batter before cooking the rest.
• If making a large batch, keep the cooked fritters warm in a 200°F (93°C) oven while you finish frying the rest.
• Allow the fritters to drain on paper towels briefly after frying to remove excess oil and maintain their crispiness.

Korean Tuna Fritters

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

pancakes

Prep time

10

minutes

Cooking time

10

minutes

Calories

69

kcal

Total time

20

minutes

Discover the magic of Korean cuisine with these irresistible Tuna Fritters! Perfectly crispy on the outside and tender on the inside, these savory delights combine the richness of tuna, fresh vegetables, and a hint of spice. Whether you’re a seasoned cook or a kitchen novice, this easy recipe will have you impressing family and friends in no time. Dressed with a tangy dipping sauce, these fritters are ideal as a side dish or a satisfying snack. Inspired by traditional Korean flavors, this dish brings a burst of taste and texture to your table. Dive into the delicious world of Korean cooking and elevate your meal with these mouthwatering Tuna Fritters today!

Ingredients

• Proteins and Binders

• 2 cans tuna drained thoroughly

• 2 large eggs lightly beaten

• Vegetables

• 2 tablespoons green onions finely chopped

• 1 medium onion diced into small pieces

• 1 tablespoon red bell pepper finely diced

• 1 tablespoon green bell pepper finely diced

• Binders and Seasonings

• 1 tablespoon mayonnaise optional

• 2 teaspoons all-purpose flour

• 1/4 teaspoon fine sea salt

• black pepper to taste

• Cooking Essentials

• vegetable oil for frying

• Alternative Ingredients:

• Mayonnaise: Substitute with Greek yogurt or vegan mayonnaise for a healthier or dairy-free option.

• All-Purpose Flour: Use a gluten-free flour blend to make the recipe gluten-free.

• Soy Sauce: Replace with tamari for a gluten-free dipping sauce.

• Canned Tuna: Swap with cooked shredded chicken for a non-seafood alternative.

• Rice Wine Vinegar: Apple cider vinegar can be used if unavailable.

• Granulated Sugar: Honey or maple syrup can be alternatives for a natural sweetener.

Directions

• Prepare the Dipping Sauce: In a small bowl, thoroughly whisk together soy sauce, water, rice wine vinegar, and granulated sugar until the sugar dissolves completely. This should take about 2 minutes. *Optional:* Add a splash of sesame oil for added depth of flavor.
• Mix the Fritter Batter: In a large mixing bowl, combine the drained tuna, beaten eggs, chopped green onions, diced onion, red and green bell peppers, mayonnaise (if using), all-purpose flour, fine sea salt, and freshly ground black pepper. Mix well until all ingredients are evenly incorporated, approximately 3 minutes.
• Cook the Fritters: Heat a nonstick skillet over medium-low heat and add a thin layer of vegetable oil. Once the oil is shimmering, use a spoon to scoop heaped portions of the tuna mixture onto the pan, shaping each into a pancake. Cook each side for about 2-3 minutes or until golden brown and crispy. You’ll know they’re ready to flip when no egg liquid seeps out upon gentle pressing. *Optional:* For extra crispiness, increase the heat slightly during the last minute of cooking.
• Serve and Enjoy: Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat the cooking process with the remaining mixture, adding more oil as necessary. Serve the Tuna Fritters warm alongside the prepared dipping sauce. *Optional:* Pair with steamed rice and other Korean side dishes like kimchi for a complete meal.

Equipment

• mixing bowls
• measuring cups and spoons
• Chef’s Knife
• Cutting Board
• silicone spatula set
• Nonstick Pan

Nutrition Facts

• Calories: 69kcal
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 37mg
• Sodium: 246mg
• Potassium: 73mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugar: 1g
• Protein: 7g
• Vitamin A: 162IU
• Vitamin C: 5mg
• Calcium: 11mg
• Iron: 1mg

FAQ-Korean Tuna Fritters

Can I make these fritters gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. You can also use almond flour for a low-carb alternative.

What if I don’t have mayonnaise?

You can omit the mayonnaise or replace it with Greek yogurt or a dairy-free option like vegan mayo for added creaminess without compromising the flavor.

Can I bake these instead of frying them?

Yes, you can bake the fritters in a preheated oven at 400°F (200°C) for about 12-15 minutes, flipping halfway through, for a healthier option. They won’t be as crispy, but they’ll still taste delicious.

How do I store and reheat leftovers?

Store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster oven or on a skillet to regain their crispiness.

Can I use fresh tuna instead of canned tuna?

Absolutely! Just cook and flake the fresh tuna beforehand, then proceed with the recipe. Keep in mind that the flavor may be slightly less intense than canned tuna.