Here I go with the fish again!
I promise I'm not doing it on purpose and am determined to cook up some chook just as soon as I tell you just how fabulous these tuna & potato balls are.
On the surface, these are just potato and tuna mixed up together so what's so special about that?
Let me just tell you - it's the creaminess of the ricotta, the refreshing scent of lemon zest and the wonderful flavor of marjoram.
Have your attention now don't I?
This one's a classic from the Roman fry shops, only I can enjoy them in my urban kitchen in the US of A. You won't be able to get enough of them.
And the best thing is to make a large batch, serve them as-is with some lemon zest or toss them with some garlic and pasta for a whole meal or with marinara for yet another great way to jazz up left over fritters.
Also, you know I'd tell you if you needed to make fresh breadcrumbs. Nope, the boxed version works just fine. Because it really isn't really about the breading at all.
The magic is all inside.
Gather the ingredients,
2 large (approx 2 pounds) Russet potatoes, 2 qty 7 oz cans Albacore tuna or Italian tuna packed in olive oil, 1 cup fresh ricotta, 1 bunch marjoram, to yield 2 tbs leaves only, zest of 1 lemon, 3/4 cup Italian parsley leaves, 1-1/2 tsp salt, 3/4 tsp ground black pepper, 3 large eggs, 3/4 cup all-purpose flour, 1 cup plain or Italian style breadcrumbs
Olive or vegetable oil, for deep-frying (for an oil depth of 1-1/2")
Also, long zests of 1 lemon for garnish
Potatoes: Halve the potatoes to hasten cooking time. Add enough water so it completely immerses the potatoes. Add 1/2 tbs salt to the water and bring to a boil.
Cover with a lid allowing the steam to escape and cook for about 30 minutes or so until a fork easily pierces the potato and the potatoes are mashably soft. Run cold water through the potatoes, peel and drain all the water away in a sieve. Rest in sieve for 5-10 minutes to makes sure all excess water has drained away.
Remove to a clean large mixing bowl and once potatoes are still warm, use a vegetable grater to grate the potatoes and get rid of lumps.
Eggs: Seperate the yolks from the whites. Beat the egg yolks with a fork and set aside.
Set up a medium mixing bowl while the potatoes are cooling.
Tuna: Remove from the can and completely drain away liquids. Empty the tuna into the mixing bowl and break chunks with a fork.
Parsley: Seperate the leaves from the stalks and finely chop. Empty into the above mixing bowl.
Marjoram: Seperate the leaves from the stalks and finely chop. Add along with the parsley.
To the tuna, add the egg yolks & the ricotta. Using a Microplane zester, zest 1 lemon directly into the bowl.
Add the chopped herbs, salt and pepper and combine all the above ingredients using a rubber spatula.
Add the above mixture to the potatoes and thoroughly combine with clean hands, massaging the ingredients together.
Using a 1 tbs measuring spoon, measure 2 tbs filling at a time and roll into a ball.
Place on a 11" x 17" baking tray or jelly roll pan. Continue until all the filling is used up and the fritters are lined up in rows.
On medium-high heat, in a deep frying pan, heat the oil. Have a metal slotted spoon handy.
Set up near the stove:
Using a fork, beat the egg whites. Set up seperate bowls with the flour and breadcrumbs.
Line a platter with double layer kitchen paper towels.
Line up the bowls so the flour is 1st, then egg whites and last breadcrumbs.
The oil is hot once it reaches 370 deg F on a candy thermometer or once you drop a bread crumb in the oil, it immediately sizzles and floats to the top.
Roll one ball at a time into the flour, then the egg whites and in the bread crumbs. Place in the slotted spoon and gently lower into the hot oil.
Keep going a 3-4 at a time making sure you turn the fritters in the hot oil for even browning. Once a golden brown, remove to the paper lined platter.
Repeat until all the fritters are fried. Serve hot or at room temperature garnished with lemon zest.
Make it a meal! Toss with cooked pasta sauteed in olive oil, garlic and tossed with Parmigiano Reggiano cheese.
Recipe for
Delicious Antipasti Tuna & Ricotta Fritters
Preparation time: 15 minutes
Cooking time: 45 minutes
Shopping list:
2 large (approx 2 pounds) Russet potatoes
2 qty 7 oz cans Albacore tuna or Italian tuna packed in olive oil
1 cup fresh ricotta (drain in fine mesh sieve if too much liquid)
1 bunch marjoram (to yield 2 tbs leaves only)
zest of 1 lemon
3/4 cup Italian parsley leaves
1-1/2 tsp salt
3/4 tsp ground black pepper
3 large eggs
3/4 cup all-purpose flour
1 cup plain or Italian style breadcrumbs
Olive or vegetable oil, for deep-frying (for an oil depth of 1-1/2")
Also, long zests of 1 lemon for garnish
Method:
Potatoes: Halve the potatoes to hasten cooking time. Add enough water so it completely immerses the potatoes. Add 1/2 tbs salt to the water and bring to a boil.
Cover with a lid allowing the steam to escape and cook for about 30 minutes or so until a fork easily pierces the potato and the potatoes are mashably soft. Run cold water through the potatoes, peel and drain all the water away in a sieve. Rest in sieve for 5-10 minutes to makes sure all excess water has drained away.
Remove to a clean large mixing bowl and once potatoes are still warm, use a vegetable grater to grate the potatoes and get rid of lumps.
Eggs: Seperate the yolks from the whites. Beat the egg yolks with a fork and set aside.
Set up a medium mixing bowl while the potatoes are cooling.
Tuna: Remove from the can and completely drain away liquids. Empty the tuna into the mixing bowl and break chunks with a fork.
Parsley: Seperate the leaves from the stalks and finely chop. Empty into the above mixing bowl.
Marjoram: Seperate the leaves from the stalks and finely chop. Add along with the parsley.
To the tuna, add the egg yolks & the ricotta. Using a Microplane zester, zest 1 lemon directly into the bowl.
Add the chopped herbs, salt and pepper and combine all the above ingredients using a rubber spatula.
Add the above mixture to the potatoes and thoroughly combine with clean hands, massaging the ingredients together.
Using a 1 tbs measuring spoon, measure 2 tbs filling at a time and roll into a ball.
Place on a 11" x 17" baking tray or jelly roll pan. Continue until all the filling is used up and the fritters are lined up in rows.
On medium-high heat, in a deep frying pan, heat the oil. Have a metal slotted spoon handy.
Set up near the stove:
Using a fork, beat the egg whites. Set up seperate bowls with the flour and breadcrumbs.
Line a platter with double layer kitchen paper towels.
Line up the bowls so the flour is 1st, then egg whites and last breadcrumbs.
The oil is hot once it reaches 370 deg F on a candy thermometer or once you drop a bread crumb in the oil, it immediately sizzles and floats to the top.
Roll one ball at a time into the flour, then the egg whites and in the bread crumbs. Place in the slotted spoon and gently lower into the hot oil.
Keep going a 3-4 at a time making sure you turn the fritters in the hot oil for even browning. Once a golden brown, remove to the paper lined platter.
Repeat until all the fritters are fried. Serve hot or at room temperature garnished with lemon zest.
Make it a meal: Toss with cooked pasta sauteed in olive oil, garlic and tossed with Parmigiano Reggiano cheese.
Enjoy!
