Tuna and Ricotta Fritters (Polpette di Tonno e Ricotta)
- 2 pounds baking potatoes
- 2 cans tuna, in olive oil
- 1 cup fresh ricotta
- 1 bunch fresh marjoram
- Salt and pepper
- 3 eggs, separated
- 2 cups extra-virgin olive oil, for frying
- 1 cup flour
- 1 cup fresh bread crumbs
- In a large pasta pot, bring 8 quarts of water to a boil.
- Add the potatoes and cook until easily pierced with the point of a paring knife, about 25 minutes.
- Drain, peel, and, while still warm, pass potatoes through a food mill.
- Place in a large bowl and immediately add the tuna, ricotta, marjoram, and salt and pepper to taste.
- Add the egg yolks and mix well to combine.
- Using tablespoons, form the mixture into golf-ball sized balls and set on a sheet tray.
- In a large, heavy-bottomed skillet, heat the oil until almost smoking.
- While the oil heats, place the flour on a plate, egg whites in a shallow bowl and the bread crumbs on a plate.
- Dredge the balls first in the flour, then the egg whites, then the bread crumbs and fry in the olive oil until golden brown on all sides.
- Remove balls from pan with a slotted spoon and let drain on a plate lined with paper towels.
- Serve immediately.
baking potatoes, tuna, fresh ricotta, fresh marjoram, salt, eggs, extravirgin olive oil, flour, bread crumbs
Taken from www.foodnetwork.com/recipes/mario-batali/tuna-and-ricotta-fritters-polpette-di-tonno-e-ricotta-recipe.html (may not work)