Tarama fritters

Tarama fritters


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About this recipe: Tarama means "mezze", or Greek tapas, made from cod roe. It is a product you can usually find in a specialty store. Taram is usually used to make taramosalata, a type of dip. This recipe uses the main ingredients to make a fritter instead!

Baje Sofala, Mozambique

Serves: 20 

  • 225g potatoes
  • 8 slices dry bread
  • 120ml milk
  • 100g tarama
  • 1 egg
  • For frying
  • 2 egg whites
  • 2 tablespoons milk
  • equal amounts olive oil and sunflower oil for frying
  • breadcrumbs

Prep:30min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

  1. For the tarama balls: Boil potatoes until tender and mash.
  2. Process bread, milk and tarama until a paste forms. Add egg and mashed potatoes. Stir well and refrigerate a minimum of 4 hours.
  3. Lightly beat the 2 egg whites and 2 tablespoons milk for dipping. Heat the oil in a heavy frying pan or deep fryer.
  4. Roll mixture into balls, dip balls in egg mixture, then roll in bread crumbs and deep fry.

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