One of the staples of Orthodox Lent is tarama – fish roe that is typically used to make Taramosalata dip.
A few years ago I made Taramokeftedes for a Greek Supper Club. The tarama was the base for making pseudo meatballs along with bread and lots of onion and herbs.
These turned out remarkably well and they are a great offering to help break up the monotony of eating the usual Lenten fare.
Taramokeftedes
Course: FeaturedServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
2 Tbsp. fish roe (tarama)
6 slices of white bread
1/2 cup finely diced onion
1/2 cup finely chopped parsley
1/4 cup chopped fresh dill
juice of 1/2 lemon
1/4 cup all-purpose flour
approx. 1 cup vegetable oil for frying
Directions
- Place your bread in a bowl and add about a cup of cold water to soften. Use your hands to squeeze out excess water and set aside.
- Into your food processor, add your tarama and onion and process until smooth and the colour changes to a lighter colour.
- Add the parsley, fill and lemon and pulse until incorporated. Have a taste and adjust ingredients to taste.
- Remove the mixture from the food processor and roll into balls. Dredge in flour and set aside.
- Add oil into a skillet and bring up to 350F. Fry in batches, flip when golden and remove and set on paper lined plate. Fry off remaining taramokeftedes. Serve warm or room temp with lemon wedges.
2 Responses
What do you recommend as a dipping sauce ?
Nothing..a squeeze of lemon.