Pulpetti tat-tonn taż-żejt are traditional Maltese tuna fritters made with canned tuna, potatoes and a mix of of aromatics. Crispy on the outside and tender on the inside, they’re a simple, comforting dish perfect for a quick meal or packed lunch.
How to make these Pulpetti tat-Tonn taż-Żejt
Making these fritters, is relatively easy! The first step is to cook the potatoes in a large pot of water. Alternatively, you can also steam them. The end goal is to have a fork tender potatoes that can be mashed easily by fork or spoon. You can also use leftover mashed potatoes for this recipe! In a bowl, mash and mix together all the ingredients until you have a sticky batter. Shape the fritter and shallow fry until golden brown.
FAQs
What do I serve these fritters with?
These pulpetti tat-tonn taż-żejt are very versatile. They can be enjoyed with a sauce on the side such as tzatziki and a fresh salad. I also enjoy eating these fritters in a wrap or else I tend to make them bigger and have them as a burger patty. Alternatively, they can be also enjoyed as a side dish with a fish or vegetable main.
Can I use something else instead of flour?
Yes! Flour is there to bind all the ingredients together and give stability to the fritters. Other ingredients that work the same way are semolina and breadcrumbs. You can substitute the flour with any of these! However, be aware that you might need less or more, as they might absorb the liquid in the batter differently.
Can I bake instead of frying them?
Definitely, there are multiple ways of cooking these fritters. You can either deep fry, shallow fry, bake them in the oven or in an air fryer. Any way to make them is delicious!
Other fritters
Chickpea and Swiss Chard fritters
Gromperekichelcher – Luxembourgish potato fritters
Red Lentils and Potato Fritters
Pulpetti tal-Pastard – Maltese Cauliflower Fritters
Pulpetti tat-Tonn taż-Żejt – Maltese Tuna Fritters
Ingredients
- 300 g tuna 3 cans
- 3 large potatoes around 600 grams
- 1 teaspoon pepper
- ½ teaspoon salt
- 30 g flour
- 1 egg
- 1 tablespoon fresh basil chopped
- ½ tablespoon dried oregano
- ½ tablespoon fresh mint chopped
- 1 tablespoon capers chopped
- 1 tablespoon olives chopped
- zest of half a lemon
- 2 garlic cloves minced
Instructions
- Peel and cut the potatoes into equal pieces, add them to a large pot of water. Cook until the potatoes are fork tender, around 15 minutes. Drain and let them cool.
- Once cooled, mash the potatoes with a fork. Add all the other ingredients.
- Mix well until everything is equally combined.
- Measure each fritter, roughly about 2 or 3 tablespoons and shape them into discs.
- Heat some oil in a frying pan, once it’s warm enough, shallow fry each fritter for about 3 minutes on each side until golden.
Nutrition
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