Tuna and ricotta fritters

Prep: 40 minutes Cook: 1 hour Once you have fried these as they are known in Italian, and they have cooled, you could reheat them in a light, simple tomato sauce and serve them with a little spaghetti — kind of like a tuna meatball. The recipe is from “Molto Italiano” (Ecco, $37.50).

Makes: 6 servings pounds Russet potatoes cans (6 to 7 ounces each) Italian tuna packed in olive oil cup fresh ricotta, drained in a sieve lined with cheesecloth for an hour bunch fresh marjoram, leaves only, chopped Salt Freshly ground black pepper large eggs, separated cups extra-virgin olive oil, for deep-frying cup flour cup fresh breadcrumbs tablespoons chopped Italian parsley tablespoon lemon zest Heat a large pot of salted water to a boil over high heat; add the potatoes. Cook until easily pierced with the point of a paring knife, about 25 minutes; drain. Peel the potatoes; while they are still warm, pass through a food mill into a large bowl. (Alternately, pass them through a ricer or mash with a potato masher.) Immediately add the tuna, ricotta, marjoram, and salt and pepper to taste. Add the egg yolks; mix well to combine. Using tablespoons, or your moistened hands, form the mixture into golf ball-size balls; place them on a baking sheet. In a large saucepan, heat the olive oil over medium-high heat until it reaches 370 degrees. Meanwhile, place the flour in a shallow bowl. Lightly beat the egg whites in another bowl. Put the breadcrumbs and parsley in a third bowl. Working in batches, dredge the tuna balls in the flour, then dip in the egg whites, letting the excess run off, and dredge in the breadcrumbs. Working in batches, carefully slip the balls into the hot oil; fry, turning occasionally, until golden brown on all sides, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Sprinkle with lemon zest. Repeat with remaining tuna balls. Serve hot.