Zucchini Fritters with Tuna

Zucchini Fritters with Tuna
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 12 ounce can tuna, drained
  • 4 scallions, coarsely chopped
  • 1/2 cucumber--peeled, seeded and sliced crosswise
  • 1/4 cup pitted kalamata olives, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1/2 pound zucchini, coarsely grated
  • 1 cup Basic Batter
  • Vegetable oil, for frying
  • 1 lemon, cut into wedges


In a bowl, combine the tuna, scallions, cucumber, olives, olive oil and mayonnaise. In another bowl, combine the zucchini with the batter.

Fill a large skillet with enough vegetable oil to reach a depth of 1 inch and heat over medium-high until it registers 350 degrees on a deep-fry thermometer. Drop 1/4 cupfuls of the zucchini mixture in the oil and fry until golden, about 3 minutes; drain. Top with the tuna salad and serve with the lemon wedges.