Cod Roe Fritters "Taramokeftedes"

Maria *


These fritters are a great "meze" appetizer during Easter Lent. But even more during summer with a glass of ouzo. It's very hard to stop at one. Both young (sorry no ouzo:) and old love this maze. Recipe is from a greek magazine which I translated & picture is my own.
I know the fish roe sounds weird to you but I promise you it's worth a try!


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4-6, depending on appetite
40 Min
Stove Top


  • 2 Tbsp
    white fish roe
  • 1 1/2 c
    stale bread, crustless,soaked in cold water and well squeesed
  • 1/2
    zest & juice of lemon
  • 2 Tbsp
    spring onions, finely chopped
  • 1 clove
    garlic minced
  • 1/2 c
    dill,finely chopped
  • 1/2 c
    parsley, finely chopped
  • 1 tsp
    baking powder
  • 2-3 Tbsp
    self rising flour
  • 1 Tbsp
    freshly squeezed lemon juice
  • ·
    freshly ground pepper
  • ·
    flour for coating
  • ·
    olive oil for frying

How to Make Cod Roe Fritters "Taramokeftedes"


  1. 1. In a bowl put the fish roe with 2 Tbps hot water. Mix well and add all other ingredients ( green onions, garlic, lemon juice & zest, dill, parsley, baking powder & self-rising flour)
    Mix well. The batter should be thick. If not add a little more flour. Refrigerate for 1/2 hour.
  2. 2. Shape mixture into walnut-size balls, then roll in flour, shake off excess flour and fry in a skillet with about 3 Tbps oil. With a spoon or spatula lightly flatten the balls. This way they won't absorb much oil. Cook each side for 2-3 minutes or until golden in color.
    In a frying pan
  3. 3. Drain well on kitchen paper towel. Serve immediately with a few drops of lemon juice.


Printable Recipe Card

About Cod Roe Fritters "Taramokeftedes"

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Greek

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