TUNA AND RICOTTA BALLS
Preparation time: 50 minutes
Cooking time: 5 minutes
Shock freezing time: 1 hour and 30 minutes
- Difficulty: Low
Ingredients for 30 tuna and ricotta balls
230 gr drained tuna
20 gr capers in salt
2 eggs
200 gr of ricotta
50 gr of grated bread
50 gr of grated Parmesan cheese
20 gr anchovy fillets in oil
1 lemon
Parsley
Salt and pepper
For frying:
Sunflower oil
70 gr grated bread
Procedimento
-
Freezing
DOUGH PREPARATION
Wash the capers under running water and chop them with parsley and drained anchovies. Mix in a bowl the ricotta cheese with the parmesan, the tuna crumbled, chopped anchovies, parsley and capers, breadcrumbs, lemon zest and beaten eggs. Season with salt and pepper.
BALLS PREPARATION
With wet hands form small balls.
FRY THE BALLS
Pass the balls in breadcrumbs and fry in plenty of boiling oil.
Suggerimenti
Thanks to Freddy’s shock freezing function, you can fry a large quantity of balls, freeze them and then store them in the freezer for 4-5 months.
If necessary, all you have to do is remove from the freezer the fried food you are interested in and regenerate it, directly from the frozen food, in the preheated oven to 180°C for about 10 minutes.
