Ingredients
The following ingredients have 4 Servings
- Vegetable or canola oil
- for frying (about 6 cups in a deep skillet or 2 quarts in a tabletop fryer)
- 1 ¼ cups dry breadcrumbs
- ¼ cup whole milk
- 1 ¼ pounds ground pork
- 3 tablespoons grated onion with juices
- Salt and freshly ground black pepper
- 2 large eggs
- plus 1 large egg yolk
- ¼ cup fresh flat-leaf parsley tops
- finely chopped
- 1 tablespoon fresh lemon zest
- or about 1 teaspoon dried lemon zest
- 1 teaspoon dried thyme
- ⅓ palmful
- ½ teaspoon ground white pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup flour
- Flaky sea salt
- Cornichons
- Lemon wedges
- ½ cup Dijon mustard
- smooth or grainy
Instruction
- In a large deep skillet or tabletop fryer, preheat the oil to 360˚F
- Preheat the oven to 250˚F
- Set a wire rack inside a baking sheet
- In a medium bowl, mix ¼ cup breadcrumbs and the milk
- Let stand until the crumbs soften, 3 to 5 minutes
- Add the pork and onion with juices
- Season with salt and pepper
- Mix in the egg yolk, half the parsley, the lemon zest, thyme, white pepper, and nutmeg
- Roll the mixture into balls about the size of a large walnut
- In a shallow bowl, place the flour
- In a second shallow bowl, beat the 2 eggs
- In a third shallow bowl, add the remaining 1 cup breadcrumbs
- Working in batches, roll the meatballs in the flour; coat with the eggs and then the breadcrumbs, pressing gently so the crumbs adhere
- Place on a second baking sheet
- Working in batches of 7 to 8, fry the meatballs, turning once, until golden and cooked through, 3 to 4 minutes per batch
- Transfer to the wire rack in the baking sheet
- Season with flaky salt
- Place the baking sheet in the oven to keep the meatballs warm between batches
- Arrange the meatballs on a platter
- Garnish with the remaining parsley
- Serve with cornichons, lemon wedges, and mustard
