Taramokeftedes: Greek Fish Roe Balls (Fritters)
Prepare to indulge in the amazing flavors of Greek fish roe fritters, known locally as Taramokeftedes!
These delicious fritters are a traditional culinary delight, boasting a delightful crunch on the outside and a burst of flavors within. Made with white fish roe, bread, and a medley of aromatic herbs, these fritters are an absolute treat that will have your loved ones asking for more.
The fish roe provides a rich and savory element to the fritters, while the combination of herbs adds a vibrant freshness. The bread acts as a binding agent, ensuring a satisfyingly crispy texture.
Easy to make and delicious, what more could you ask for? They are perfect as an appetizer, snack or even as a side dish.
Enjoy this classic taramokeftedes recipe by Greek celebrity chef Giorgos Tsoulis.
Greek Fish Roe Fritters – Taramokeftedes
- 200 g white fish roe
- 350 g stale bread
- 1 medium onion finely chopped
- ½ bunch parsley finely chopped
- ¼ bunch dill finely chopped
- 3 sprigs mint only the leaves, finely chopped
- 3 tbsp Greek extra virgin olive oil
- 3 tbsp lemon juice
- sunflower oil for frying
- parsley finely chopped
- ½ onion thinly sliced
- In a bowl, add the bread and add enough water to cover it. Set it aside to soak.
- In a separate bowl, add the fish roe, olive oil and lemon juice. Mix until incorporated.
- Squeeze the bread with your hands to remove as much water as possible. Add it to the bowl with the fish roe and add the onion, parsley, dill and mint. Season to taste.
- Mix thoroughly with your hands. Cover the bowl with cellophane wrap and refrigerate for 1 hour.
- Place a large pot, full of a generous amount of sunflower oil, over high heat and let it get hot. Pick up about 30 g ( 2 tablespoons) of the fish roe mixture and shape into round balls.
- When the oil is hot, add the fish roe balls. Fry until golden and crunchy.
- Transfer to a plate lined with paper towels, to drain.
- Serve the fish roe fritters warm, along with parsley and thinly sliced onions.
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