Lettuce and Tuna Fritters on Skewers
Veronica Dominguez Cortes
To make this recipe, I took advantage of a bit of iceberg lettuce I had in my fridge, a can of tuna, flour, egg, and milk. Some fluffy and delicious fritters that I presented to the diners in an original way, on skewers and accompanied by lemon mayonnaise with capers.
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Ingredients
5
Servings
  • 5 leaves green lettuce
  • 1 canned tuna
  • 1 onion
  • 4 eggs
  • 1/2 liters cow's milk
  • 3/4 cups flour
  • 1 envelope dry yeast
  • 1/2 teaspoons pepper
  • sunflower oil, for frying
  • salt , to taste
  • 2 tablespoons mayonnaise, with lemon
  • 1 tablespoon capers
Preparation
50 mins
0 mins
Medium
  • Peel and chop the onion and sauté it in a pan with a tablespoon of oil. Chop the lettuce and mix it in a bowl with the sautéed onion, the drained and flaked tuna. Add the beaten eggs and season with salt and pepper. Pour in the milk and mix. Add the flour along with the baking powder gradually.
  • Mix the preparation well to avoid lumps, obtaining a slightly thick cream. Drop spoonfuls of this mixture into a pan with plenty of hot oil to make the fritters. Turn them to cook and brown evenly.
  • Drain them on a tray with absorbent paper to keep them dry. Skewer them on sticks, alternating with pieces of fresh iceberg lettuce. Serve the skewers with lemon mayonnaise and capers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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