Octopus fritters no. 2

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
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

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