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Tarama Croquettes


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  • 2 small russet potatoes peeled, and cut into 1" pieces
  • 4 cups day-old crustless French bread in 1" cubes
  • 6 green onions coarsely chopped
  • 1/2 cup whole milk plus
  • 2 tablespoons whole milk
  • 1/3 cup tarama - (abt 4 oz) see * Note (pale orange carp roe)
  • 1 large egg
  • 2 large egg whites
  • 3 cups fresh breadcrumbs (made from crustless French bread)
  • Olive oil for frying
  • Safflower oil for frying
  • Lemon wedges


Servings 4


Step 1

* Note: Tarama is available at Greek markets, specialty foods stores, and some supermarkets.

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 degrees.

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.

This recipe yields 4 to 6 servings.

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