Tarama Croquettes Recipes
TARAMA CROQUETTES
Categories Fish Appetizer Fry Spring Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan; mash.
- Combine bread cubes, green onions, 1/2 cup milk, and tarama in processor. Process until smooth paste forms. Transfer mixture to bowl. Add 1 whole egg and 1 cup mashed potatoes (reserve any remaining potato for another use); stir to blend well. Cover and refrigerate at least 4 hours and up to 1 day.
- Lightly beat egg whites and remaining 2 tablespoons milk in medium bowl to blend. Place breadcrumbs on plate. Form 2 tablespoons tarama mixture into ball; press to flatten slightly. Dip into egg-white mixture, then coat on both sides with breadcrumbs. Repeat with remaining tarama mixture.
- Pour equal amounts olive oil and safflower oil into heavy large saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan and heat oil over medium-high heat to 350°F. Working in batches, add tarama croquettes to skillet and fry until golden brown, about 3 minutes per side. Transfer to paper towels to drain. Transfer croquettes to platter. Serve hot, passing lemon wedges separately.
- Available at Greek markets, specialty foods stores, and some supermarkets.
TARAMASALATA
While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.
Provided by Gabrielle Hamilton
Categories dips and spreads
Time 15m
Yield A generous 3 cups
Number Of Ingredients 6
Steps:
- Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
- Purée until smooth and orangy-pink and "creamy."
- Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
- Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
- Season with a little salt and more lemon juice to taste.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams
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