Instructions

1. In a mixing bowl, combine the tuna, ricotta, parsley, anchovy fillets, Parmesan, and Volcano Burst lemon juice to make a smooth, slightly firm mixture. Season with sea salt and freshly ground pepper to taste

2. Roll the mixture into small balls, roughly the size of chocolate truffles. and dust with flour

3. Dip into beaten egg and coat with breadcrumbs

4. Pour oil into a frying pan to a depth of about ½ inch. Heat the oil over medium heat until it reaches frying temperature (around 350°F/175°C)

5. Working in batches, carefully fry the polpettine for about 2 minutes, turning frequently, until golden brown all over

6. Remove the polpettine from the oil with a slotted spoon and drain them on a paper towel to remove excess oil

7. Serve immediately