Polpette di Tonno e Ricotta

Name: Polpette di Tonno e Ricotta
Ingredients: Ingredients; Makes 6 Servings; 2 pounds Russet potatoes; Two 6- to 7-ounce cans Italian tuna packed in olive oil; 1 cup fresh ricotta, drained in a sieve lined with cheesecloth for an hour; 1 bunch marjoram, leaves only; Salt and freshly ground black pepper; 3 large eggs, separated; 3 cups extra-virgin olive oil, for deep-frying; 1 cup all-purpose flour; 1 cup fresh breadcrumbs; 2 tablespoons chopped Italian parsley; 1 tablespoon lemon zest

Polpette di Tonno e Ricotta was pinched from <a href="http://www.mariobatali.com/recipes/tuna-and-ricotta-fritters/" target="_blank">www.mariobatali.com.</a>

INGREDIENTS

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Ingredients

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Makes 6 Servings

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2 pounds Russet potatoes

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Two 6- to 7-ounce cans Italian tuna packed in olive oil

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1 cup fresh ricotta, drained in a sieve lined with cheesecloth for an hour

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1 bunch marjoram, leaves only

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Salt and freshly ground black pepper

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3 large eggs, separated

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3 cups extra-virgin olive oil, for deep-frying

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1 cup all-purpose flour

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1 cup fresh breadcrumbs

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2 tablespoons chopped Italian parsley

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1 tablespoon lemon zest

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