Roe Fish Loukoumades

Preparation Time
Waiting Time
Difficulty Level


In 50 g. water we dissolve the tarama. In a bowl, we put the flour, dill, onion, garlic, yeast and pepper, we mix them with a spoon and we add the remaining water and the thaw that we have disintegrated. We cover with a membrane and we leave it for 30-45 minutes to expand. We put the olive oil in a pot to burn. We prepare a glass of water so we can dive later the spoon. When the oil has reached the right temperature, we get some tablespoons of the dough which we drop into the pan. Since the spoon is wet, the dough can easily peeled off the spoon and dropped into the pan. So every time we have to dive it into the water. We cut the loukoumades and we let them fall into the oil and when we have create enough of them, using ladle with holes, we turn them and we let them cook on the other. We fry for a few minutes until a light pink color is obtained and we remove them from the pan. We put on a large plate a few leaves of myrtle or orange or lemon leaf to drain. We serve with a sweet-tasting sauce or tzatziki.

Chef: Ioannis Apstolakis


  • 400 gr All purpose flour MILLS OF CRETE
  • 3 tablespoons white tarama (roe fish)
  • 3 tablespoons chopped anise
  • 1 grated onion in the grater
  • 2 cloves chopped garlic
  • 2 pinches pepper
  • 1 small envelope yeast
  • 600 gr lukewarm water
  • Extra Virgin Olive Oil ABEA (for the frying)


  • Bowl
  • Saucepan
  • Pan