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cod roe fritters "taramokeftedes"

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

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!

yield 4 -6, depending on appetite
prep time 40 Min
method Stove Top

Ingredients For cod roe fritters "taramokeftedes"

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

How To Make cod roe fritters "taramokeftedes"

  • 1
    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
    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
    3. Drain well on kitchen paper towel. Serve immediately with a few drops of lemon juice. KALI OREXI: ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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