Snazz up a salad!

During my short vacation away last week I was able to peruse a few of my magazines. It was so nice to just sit and enjoy them! I subscribe to the Food Network Magazine and Everyday with Rachael Ray. I think I had like 10 magazines from over the last few months to catch up on. While I was enjoying reading my newest Rachael Ray mag I came across this recipe for Zucchini Fritters with Tuna. It sounded different and was appealing to my taste buds lover of all things tuna ;).

I made these little zucchini fritters tonight and the cold tuna salad that topped them. While the fritter is fried, the salad on top is light and is a nice contrast to the rich fritter it sits on. These were quite good, something to have on occasion (being that they are fried). I will add this recipe to my keeper pile :)

Zucchini Fritters with Tuna

One 12 oz can of tuna
4 scallions, coarsely chopped
1/2 cucumber-peeled, seeded, and chopped
1/4 cup of kalamata olives, sliced
2 tablespoons of olive oil
1 tablespoon of mayonnaise
1/2 pound of zucchini, coarsely grated
1 cup of batter mix
vegetable oil for frying

Batter

In a bowl, whisk together 1 cup of flour, 1 tablespoon plus 1 tsp
baking powder, 1/4 tsp sugar and 1/4 tsp of salt.
Beat 1 cup of milk, 3 beaten eggs, 5 tablespoons of melted butter
and 1 tablespoon vegetable oil until smooth.

Directions

1. In a bowl, combine the tuna, scallions, cucumber, olives, olive oil and mayo.
In another bowl, combine the zucchini with the batter.
2. Fill a large skillet with enough oil to reach a depth of 1 inch and heat over
medium-high until it registers 350 degrees. 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 lemon wedges if desired.

Enjoy!