Tuna and ricotta balls

By GialloZafferano · 45 min

Ingredients

Instructions

1. In a bowl, combine the ricotta, grated Parmigiano Reggiano, crumbled tuna and drained chopped anchovies.
2. Add the rinsed capers, chopped parsley, breadcrumbs and lightly beaten eggs, then start mixing with a fork.
3. Mix everything well, season with salt and pepper, and knead by hand until compact and smooth. If too soft, add a little more cheese; if too stiff, loosen with a few drops of milk.
4. With lightly moistened hands, shape portions of about 1 ounce into slightly flattened balls.
5. Coat the balls in breadcrumbs.
6. Heat the peanut oil in a small pot to 355°F. Fry a few balls at a time until golden.
7. Drain the balls and transfer them to paper towels to remove excess oil. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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EggCheeseParmesan cheeseBreadcrumbRicotta cheeseAnchovyTuna