Tarama Croquettes

Recipe Ingredients

2		Russet potatoes - peeled, and (small)
		Cut into 1" pieces
4 cups	948ml	Day-old crustless French bread in 1" cubes
6		Green onions - coarsely chopped
1/2 cup	118ml	Whole milk - plus
2 tablespoons	30ml	Whole milk
1/3 cup	78ml	Tarama - (abt 4 oz) - see * Note
		= (pale orange carp roe)
1		Egg (large)
2		Egg whites (large)
3 cups	438g / 15oz	Fresh breadcrumbs
		= (made from crustless French bread)
		Olive oil - for frying
		Safflower oil - for frying
		Lemon wedges

Recipe Instructions

* 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.

Source:
Bon Appetit, May 2002

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