Yield: 1 servings
Measure | Ingredient |
---|---|
2 eaches | Octopi (1-1/2 lb each), cleaned 1 tsp salt |
2 quarts | Water |
2 mediums | Onions, peeled and minced |
2 quarts | Ice water with ice 2 eggs, beaten |
1 cup | Flour or more as needed |
\N \N | Oil for frying |
\N \N | Salt and pepper to taste |
INGREDIENTS
DIRECTIONS
Drop the octopus into a large kettle with rapidly boiling salted water. Cook on medium-high heat for about 25 minutes. Drain and plunge into a bowl filled with ice and ice water. With a course brush scrape away all of the purple skin. Cut off the legs and chop fine.
Discard the heads. In a bowl mix together onions, eggs, flour and salt and pepper. Add the chopped octopuses and blend well. Form mixture into 2-½ to 3 inch patties. Heat about ½ inch of oil in a large heavy skillet and fry the octopus fritters until well browned on each side. Serve immediately. Serves 8.
Submitted By EARL SHELSBY On 02-26-95