400ml/14fl oz sunflower oil, for deep frying
450g/1lb potatoes (such as Russet or Maris Piper), unpeeled
200g/7oz tuna, canned in olive oil
100g/3½oz ricotta, drained in muslin for at least two hours
2 free-range eggs, separated
1 tbsp dried marjoram
salt and freshly ground black pepper
flour, for dredging, plus extra for dusting
2 tbsp chopped fresh parsley
200g/7oz breadcrumbs to roll in
1 lemon, zest only, blanched, then refreshed in cold water
Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Cook the potatoes for 20 minutes in boiling, salted water, or until soft. Drain, peel and mash the potatoes in a large bowl.
Add the tuna, ricotta, egg yolks, marjoram and season well with salt and freshly ground black pepper.
Using floured hands, shape portions of the tuna and potato mixture into golfball size balls, then dredge in the flour.
Place the egg whites into a clean bowl and lightly beat. Place the breadcrumbs and parsley into a separate bowl and mix well.
Dip the floured tuna balls into the egg whites, then into the breadcrumb mixture.
Carefully place the tuna balls into the hot oil and deep-fry in batches for 4-5 minutes, or until golden and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
For the tartare sauce, mix the mayonnaise, mustard, gherkins, capers, garlic, parsley and lime juice together in a clean bowl. Season, to taste, with salt and freshly ground black pepper.
To serve, place the fritters onto a platter with a bowl of tartare sauce placed in the centre to dip into. Sprinkle the blanched lemon zest over the fritters.
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