Taramokeftedes - Fried tarama balls

"Taramas" is the main ingredient of the "tarama salad" and, as you might remember from a previous post, the taramas is coming from cod roe. The white one is the best quality with no additives. Tarama fritters ("taramo-keftedes" in Greek) is a great meze for all seasons and one of the most common dishes served on "Clean Monday" day. There are variations of this meze and here is one of them

Ingredients (for about 10-15 fritters):
100gr. tarama (preferably the white one, otherwise the pinky type)
3 boiled potatoes, finely grated
3 spring onions, finely chopped
3 tbsp of dill, finely chopped
4 tbsp of olive oil
2 eggs, beaten (omit during Lent and other fasting periods)
3 tbsp of lemon juice
black pepper
all-purpose flour for dusting
frying oil

Method:
In a bowl put together the tarama, the potatoes, the onions, the dill, pepper, the lemon juice, the olive oil and the eggs (when and if used).

Mix very well to combine the ingredients and you might need to add a bit of flour if the mixture is too thin. Leave the mixture in the fridge for about 10 minutes to firm up.

Get quantities of the mixture and shape into medium size balls. Lightly pass through the flour and leave aside.

Warm the oil in a heavy bottomed frying pan on medium to high heat. Fry the fritters in batches for about 5-8 minutes on both sides.

Transfer them on kitchen paper to drain the excess oil and serve immediately while they are still hot. They go very nicely with lettuce salad.

Note: You can substitute the potato with 3 slices of stale bread, soaked in some water and then very well drained. In my opinion the bread makes them fluffier and more coarse in texture.