Taramokeftedes Recipes

TARAMOKEFTEDES

Taramokeftedes image

Make and share this Taramokeftedes recipe from Food.com.

Provided by Cynna

Categories Greek

Time 20m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons fish roe (white coloured fish roe preferred)
6 slices white bread
1 tablespoon lemon juice
1/4 cup green onion, finely chopped
1 onion, chopped in thin slices
1/2 cup olive oil (for frying)
1/4 cup flour, for coating

Steps:

Remove the bread crust from the bread slices. Soak the bread in a bowl of water. Strain it.
Mix well the fish roe, the onions and the bread until the mixture becomes thick.
Let the mixture stand for a while in order to thicken more.
Shape it into balls, coat in flour and fry until golden.(you'd want the oil to be about 375°F, if you're using a thermometer).

Nutrition Facts : Calories 104.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 6.8, Sodium 70.5, Carbohydrate 7.6, Fiber 0.5, Sugar 0.8, Protein 1.5

COD ROE FRITTERS "TARAMOKEFTEDES"

Cod Roe Fritters

These fritters are a great "meze" appetizer during Easter Lent. But even more during summer with a glass of ouzo. It's very hard to stop at one. Both young (sorry no ouzo:) and old love this maze. Recipe is from a greek magazine which I translated & picture is my own. I know the fish roe sounds weird to you but I promise you it's worth a try!

Provided by Maria * @WWCook1

Categories Seafood Appetizers

Number Of Ingredients 13

Ingredients

2 tablespoon(s) white fish roe
1 1/2 cup(s) stale bread, crustless,soaked in cold water and well squeesed
1/2 zest & juice of lemon
2 tablespoon(s) spring onions, finely chopped
1 clove(s) garlic minced
1/2 cup(s) dill,finely chopped
1/2 cup(s) parsley, finely chopped
1 teaspoon(s) baking powder
2-3 tablespoon(s) self rising flour
1 tablespoon(s) freshly squeezed lemon juice
freshly ground pepper
flour for coating
olive oil for frying

Steps:

1. In a bowl put the fish roe with 2 Tbps hot water. Mix well and add all other ingredients ( green onions, garlic, lemon juice & zest, dill, parsley, baking powder & self-rising flour) Mix well. The batter should be thick. If not add a little more flour. Refrigerate for 1/2 hour.
2. Shape mixture into walnut-size balls, then roll in flour, shake off excess flour and fry in a skillet with about 3 Tbps oil. With a spoon or spatula lightly flatten the balls. This way they won't absorb much oil. Cook each side for 2-3 minutes or until golden in color. In a frying pan
3. Drain well on kitchen paper towel. Serve immediately with a few drops of lemon juice. KALI OREXI: ENJOY!

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