Yield: 1 servings
|2 eaches||Octopi (1-1/2 lb each), cleaned 1 tsp salt|
|2 mediums||Onions, peeled and minced|
|2 quarts||Ice water with ice 2 eggs, beaten|
|1 cup||Flour or more as needed|
|Oil for frying|
|Salt and pepper to taste|
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