Crispy Tuna and Egg Balls with Lemon — Crispy Tuna Croquettes with Lemon - Brik Bitterballen
Tunisian brik tuna and soft-yolk egg filling rolled into Dutch bitterballen-style panko-crusted balls, fried golden until shatter-crisp, served with a harissa-Dijon dip and bright lemon wedges.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain tuna and flake into a bowl. Finely chop capers, parsley, onion, and garlic. Cut lemons into wedges. Hard-boil 2 of the eggs by simmering 8 minutes in salted water, then cool, peel, and finely chop.
Build 1
Mix tuna with chopped hard-boiled eggs, capers, half the parsley, onion, garlic, cumin, pepper, and 0.5 tsp salt in a bowl. Whisk 2 raw eggs and stir into the mix until the filling holds together when squeezed.
Build 2
Shape filling into 12 walnut-sized balls with wet hands. Spread flour seasoned with 0.5 tsp salt on one plate. Whisk the remaining 2 raw eggs in a shallow bowl. Spread panko on a third plate. Roll each ball through flour, dip in egg, then coat in panko, pressing firmly so crumbs stick.
Sear
Heat neutral oil in a heavy pot to 350°F. Lower balls in 2 batches into the oil and fry 4 minutes per batch, turning often, until each side is deep gold and crackled. Lift to a rack to drain.
Build 3
Whisk mayonnaise, harissa, Dijon, and lemon juice in a small bowl until pale orange and smooth.
Plate
Pile crispy croquettes on plates, dust with sumac and remaining parsley, set the harissa-Dijon dip alongside, and serve with lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.