Canned tuna makes an excellent hot appetizer.
Cooking time
(your participation is required)
25 min.
Number of servings
2
Ingredients
Capers
2 tbsp. spoons
Parmesan
50–60 g
Canned tuna
250 g
Parsley
a few twigs
Breadcrumbs
50 g + for rolling
Salt
⅓ teaspoon
Ground black pepper
taste
Vegetable oil
500 ml
Preparation
-
1.
Grind the capers. Grate Parmesan on a fine grater. Mash the tuna with a fork. Finely chop the parsley. Lightly beat the eggs with a fork.
-
2․
Toss fish with ricotta, Parmesan, capers, parsley, breadcrumbs, salt and pepper.
-
3․
Add eggs. Mix everything again and form into balls the size of an egg yolk or slightly larger.
-
4.
Roll the pieces in breadcrumbs and shake off the excess.
-
5.
Heat oil in a saucepan over medium heat. In batches, fry the fish balls until golden brown on all sides. Drain on paper towels.
The dish can also be prepared in a deep fryer.
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