Octopus fritters

Yield: 8 servings

Measure Ingredient
\N \N Ingredients:
2 \N Octopus about 1 1/2 poands each, cleaned
1 teaspoon Salt
2 quarts Water
2 quarts Ice water with ice
2 mediums Onions, peeled and minced
2 \N Eggs, beaten
1 cup Flour or more as needed
\N \N Salt and pepper no taste
\N \N Oil for fryiwg

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 coarse brush scrape away act 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 chopped octopus, and blend well. Form mixture into 2½ - 3 inch flat 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

Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By FRANK SKELLY On 02-21-95

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