I MADE THESE LITTLE GUYS THE OTHER NIGHT, TUNA AND RICOTTA FRITTERS. THE RECIPE CALLED FOR ITALIAN CANNED TUNA PACKED IN OLIVE OIL. THE TUNA WAS COMBINED WITH RICOTTA CHEESE AND RUSSET POTATOES WHICH WERE BOILED AND THEN PASSED THROUGH MY POTATO MILL. ALSO IN THE FRITTERS WERE MARJORAM, (FROM OUR GARDEN), EGG YOLKS, AND SALT AND PEPPER TO TASTE. I SHAPED THEM INTO GOLF BALL SIZE AND THEN ROLLED THEM IN FLOUR, THEN EGG WHITES, AND THEN ROLLED THEM IN FRESH BREAD CRUMBS. I THEN FRIED THEM IN OLIVE OIL. 
THE FRITTERS WERE VERY FLUFFY AND LIGHT FROM THE POTATOES. THEY TASTED BEST WHEN THEY WERE EATEN HOT. I ATE THEM WITH THE BASIC TOMATO SAUCE,(WHICH I MADE AGAIN), ALMOST LIKE TUNA MEATBALLS. I HAD THEM FOR LEFTOVERS TONIGHT, AND JUST REHEATED THEM IN THE OVEN, AND THEN ADDED THEM TO A SMALL POT OF TOMATO SAUCE.
THE FRITTERS WERE VERY FLUFFY AND LIGHT FROM THE POTATOES. THEY TASTED BEST WHEN THEY WERE EATEN HOT. I ATE THEM WITH THE BASIC TOMATO SAUCE,(WHICH I MADE AGAIN), ALMOST LIKE TUNA MEATBALLS. I HAD THEM FOR LEFTOVERS TONIGHT, AND JUST REHEATED THEM IN THE OVEN, AND THEN ADDED THEM TO A SMALL POT OF TOMATO SAUCE. 
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