Polpettine al Tonno e Limone (Italian)
(Tuna and lemon balls)
- 5 teaspoons Volcano Burst lemon juice
- 4 oz canned tuna (drained)
- 2 1/4 oz ricotta
- 2 teaspoons flat-leaf parsley (finely chopped)
- 2 anchovy fillets (finely chopped (rinsed if salted))
- 1/4 oz capers (finely chopped)
- 1/4 oz grated Parmesan
- plain flour (for dusting)
- 2 eggs (beaten)
- Breadcrumbs (for coating)
- Vegetable oil (or sunflower oil, for frying)
- Sea salt
- Freshly ground pepper
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
Roll the mixture into small balls, roughly the size of chocolate truffles. and dust with flour
Dip into beaten egg and coat with breadcrumbs
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)
Working in batches, carefully fry the polpettine for about 2 minutes, turning frequently, until golden brown all over
Remove the polpettine from the oil with a slotted spoon and drain them on a paper towel to remove excess oil
Serve immediately
Enjoy your delicious Tuna and lemon polpettine as a tasty appetizer!