Finger-Sized Tuna Fritters (Tan Mahi Angoshti)
"Transform humble pantry staples into a crispy, golden Persian delicacy that is as fun to eat as it is easy to make."
Instructions
Place the drained tuna in a large mixing bowl and gently flake it with a fork until evenly broken up.
Add the eggs to the tuna and mix thoroughly until the mixture looks uniform and slightly creamy.
Stir in the tomato ketchup, making sure it is evenly distributed for balanced flavor and color.
Gradually add the breadcrumbs, mixing after each addition, until the mixture is soft but holds its shape when pressed.
Scoop out a walnut-sized portion and shape it into a small finger-like log. Lightly roll each piece in all-purpose flour to coat.
Heat enough oil in a frying pan over medium heat. The oil should be hot but not smoking.
Fry the tuna fingers in batches, turning gently, until golden brown and crisp on all sides, about 3–4 minutes per batch.
Remove from the oil and drain briefly on paper towels to remove excess oil.
Serve hot, ideally with extra tomato ketchup on the side.