Taramokeftedes

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

(makes 15 – 20 meatballs)

1 cup finely diced white onion

6 slices of day old white slice bread

1 1/2 cups carbonated water

4 Tbsp. of tarama

1/2 cup finely chopped parsley 

1/4 cup thinly sliced scallions

1/4 cup chopped dill

fresh ground pepper

1/4 cup extra-virgin olive oil

approx. 1 cup of flour for dredging

oil for frying

lemon wedges for garnish

1. Place a skillet on your stovetop over medium heat and add some olive oil and the onions. Sprinkle a bit of salt and sweat for 3-5 minutes or until translucent. Take off the heat and allow to cool.
2. Place your bread in a bowl and add the carbonated water. Once the bread is soaked, hand squeeze the excess water and discard water.
3. Add the tarama, parsley, onions, scallions, dill and fresh ground pepper, olive oil and mix well with your hands. You should have a moist but firm mixture.
4. Cover and place in the fridge for an hour.
5. Take out of the fridge and form into balls and dredge in flour.
6. Place a deep skillet on your stovetop and add about 3/4 inch of oil and bring up to a temp of 360F.
7. Fry in batches until golden and reserve on a paper lined platter.
8. Serve warm or room temp with wedges of lemon

© 2023, Peter Minaki. All rights reserved.

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