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.
With wet hands form small balls.
FRY THE BALLS
Pass the balls in breadcrumbs and fry in plenty of boiling oil.