Tuna Croquettes, Polpette, Meatballs, no matter how you describe they are always a big hit in my home whenever friends come over and best served with a lovely ice cold glass of Prosecco. They are a wonderful addition to a mixed baby green salad. Easy to make, with few ingredients, these Tuna Croquettes are best served piping hot, but they can be made ahead of time and served at room temperature. However you serve them, it is hard to eat just one!
Tuna Croquettes, Polpette, Meatballs
Tuna Croquettes, polpette, meatballs, in whatever language, French, Italian or English they always a crowd pleaser
1 cup of can tuna drained (water or oil packed)
1 cup of ricotta cheese
1 cup of Parmesan cheese grated
2 + cups of breadcrumbs
1 tbls chopped flat leaf parsley
1 clove of crushed garlic
sea salt and pepper to taste
-in a mixing bowl add the tuna, ricotta, Parmesan , egg ,garlic salt, pepper and parsley mix well. Add 1 cup of breadcrumbs mix well (note you might need more breadcrumbs based on moistness of the ricotta) .
-form into desired shape, small balls, ovals or sticks
-on parchment or foil add breadcrumbs and roll the tuna to coat the outer layer
-in a high sided pot pour or deep fryer add vegetable oil and heat, when ready, gently place 3 -4 meatballs at a time allowing them room to fry until they reach a golden brown. The meatballs may need to be gently turned in the oil to ensure even cooking
-with a slotted spoon lift them onto a plate with paper towel to drain, salt freely with a finishing salt.
-Serve alone as an appetizer or on a bed of baby greens