Ingreadient :

• ¼ cup extra-virgin olive oil, plus more for oiling hands
• ¼ cup finely chopped yellow onion
• 2 teaspoons minced garlic
• ¾ cup all-purpose flour (about 3 1/4 ounces), divided
• 1 ¾ cups whole milk, warmed
• 1 (6.7-ounce) jar oil-packed tuna, drained and crumbled (about 1 cup)
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon grated lemon zest plus 1 1/2 teaspoon fresh lemon juice
• 2 ¼ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• Neutral cooking oil (such as vegetable oil), for frying
• 2 large eggs, beaten
• 1.50 cups panko
• Lemon wedges, olive tapenade, crackers, cheeses, honey, dried figs, and nuts, for serving

Direction :

1. Heat olive oil in a medium saucepan over medium. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in garlic; sprinkle 1/2 cup flour over mixture. Reduce heat to low; cook, whisking constantly, until flour is lightly toasted and garlic is golden, about 4 minutes. Gradually whisk in milk, and cook, whisking constantly, until sauce is smooth and very thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat; stir in tuna, parsley, lemon zest and juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl; let cool 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.
2. Lightly oil hands with olive oil. Roll chilled tuna mixture between your hands into 24 (1 1/2-inch) balls; place on a baking sheet lined with parchment paper. Freeze croquettes, uncovered, until firm, about 25 minutes. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. Place beaten eggs, panko, and remaining 1/4 cup flour in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper into panko.
3. Dredge each croquette in flour. Dip in egg; allow excess egg to drip off. Dip in panko, and turn to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.
4. Working in 2 batches and returning oil to 325°F between batches, fry croquettes, turning occasionally using a slotted spoon or spider, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain.
5. Arrange croquettes on a platter or serving board; garnish with additional parsley. Squeeze lemon wedges over croquettes as desired. Serve immediately with tapenade, crackers, cheeses, honey, dried figs, and nuts.