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