Tarama Croquettes

Tarama Croquettes
Tarama Croquettes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

* 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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