Potato and Zucchini Fritters with Tuna Sauce

6 servings

70 minutes

Potato and zucchini pancakes with tuna sauce are an exquisite blend of simplicity and refined taste. This European recipe combines tender potato and zucchini pancakes fried to a golden crust with a refreshing creamy sauce made from tuna, olives, and lemon juice. The pancakes are soft inside and crispy outside, while the tangy sauce adds a vibrant accent. The dish is perfect for a cozy home dinner or a festive table. The recipe's origins draw inspiration from rustic cuisine where potatoes are the base of many dishes, and adding zucchini makes it lighter and richer. Serve hot with fresh herbs and enjoy the harmony of flavors.

Energy value per serving

• Calories: 310.3
• Proteins: 13.2g
• Fats: 15.1g
• Carbohydrates: 32g

Ingredients

• Potato: 1 kg
• Zucchini: 40 g
• Chicken egg: 3 pc
• Sour cream: 130 g
• Canned tuna in its own juice: 150 g
• Lemon juice: 2 tbsp
• Pitted olives: 50 g
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 40 ml

Cooking steps

1. Prepare all the ingredients.

2. Peel the potato, wash it, dry it with a paper towel, and grate it on a fine grater.

   Required ingredients:

   • Potato: 1 kg

3. The potato mass should be well squeezed in parts through cheesecloth.

   Required ingredients:

   • Potato: 1 kg

4. Do not pour out the potato juice, let it sit for 10 minutes for the starch to settle, then drain the liquid.

   Required ingredients:

   • Potato: 1 kg

5. Peel the zucchini, remove the seeds, and grate it on a coarse grater.

   Required ingredients:

   • Zucchini: 40 g

6. Whisk the eggs and combine with 2 tablespoons of sour cream.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sour cream: 130 g

7. Combine the potato mass, starch, grated zucchini, and sour cream-egg mixture, season with salt and pepper, and mix well.

   Required ingredients:

   • Potato: 1 kg
   • Zucchini: 40 g
   • Sour cream: 130 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Fry the pancakes in vegetable oil on both sides over medium heat.

   Required ingredients:

   • Vegetable oil: 40 ml

9. For the sauce, mash the tuna without juice in a bowl with a fork.

   Required ingredients:

   • Canned tuna in its own juice: 150 g

10. Chop the olives very finely to make 2 tablespoons.

    Required ingredients:

    • Pitted olives: 50 g

11. Add the remaining sour cream (100 grams), chopped olives, lemon juice, two tablespoons of olive brine, salt, and pepper to the bowl with tuna, mix, and refrigerate the sauce.

    Required ingredients:

    • Sour cream: 130 g
    • Pitted olives: 50 g
    • Lemon juice: 2 tablespoons
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Serve the pancakes hot with tuna sauce.