Don’t let the can of sardines fool you, these Sardine Fritters are crispy, flavorful, and surprisingly kid-friendly. They’re crispy on the outside, tender on the inside, and packed with protein, healthy fats, and vegetables, making them an easy meal the whole family can enjoy.
Canned sardines are an affordable nutritional powerhouse, but they can feel a little intimidating if you’ve never cooked with them before. These fritters completely transform them into something even picky eaters can enjoy. My girls love dipping them in yogurt or ketchup, and I love knowing they’re getting omega-3s, calcium, vitamin D, and protein in every bite.
Sardine Fritters
These crispy Sardine Fritters are great high-protein meals for busy days. They're quick to make, and perfect for babies, toddlers, kids, and adults. Serve them for breakfast, lunch, dinner, or meal prep a batch for easy grab-and-go meals all week long.
Ingredients
- 1 can sardines, drained
- 1/3 cup grated zucchini excess moisture squeezed out
- ¼ cup diced tomato seeds removed if very juicy
- 1 tbsp green onion thinly sliced
- 1 tbsp finely chopped fresh parsley
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1-2 tablespoons water
- Olive oil for frying
Instructions
Prep the vegetables
- Grate the zucchini and squeeze out as much liquid as possible. Dice the tomato into small pieces and, if it’s especially juicy, remove some of the seeds to keep the mixture from becoming too wet.
Mix everything together
- In a medium bowl, mash the sardines with a fork. Add the zucchini, tomato, green onions, parsley, flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until combined.
Adjust the consistency
- The mixture should hold together when pressed. If it seems too dry, add 1 tablespoon of water at a time until it comes together. If it’s too wet, sprinkle in a little more flour.
Cook the fritters
- Heat a thin layer of olive oil in a skillet over medium heat. Scoop about 1 1/2 tablespoons of the mixture and gently flatten into small patties. Cook the fritters for about 3–4 minutes per side, or until golden brown and crisp. Let cool slightly before serving.
Notes
Recipe Tips
- If serving babies, omit the added salt and make smaller patties for easier self-feeding.
- Be sure to squeeze the zucchini well to prevent soggy fritters.
- Tomatoes vary in moisture, so remove the seeds if needed.
- If your mixture is too wet, simply add another tablespoon of flour.
- Cook over medium heat so the inside cooks through before the outside browns.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheating
- Air fryer: 350°F for 3–4 minutes
- Skillet: Reheat over medium heat until warmed through.
- Oven: 350°F for 8–10 minutes.
- Microwave: 20–30 seconds (they’ll be softer).
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