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Octopus Fritters first
2 Octopuses weighing about 1 1/2 pounds each, cleaned
1 ts Salt
2 qt Water
2 qt Ice water with ice
2 md Onions, peeled and minced
2 Eggs, beaten
1 c Flour or more as needed
Salt and pepper to taste
Oil for frying
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 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 1/2 - 3 inch flat patties. Heat about 1/2 inch of oil
in a large heavy skillet, and fry the octopus fritters until well
browned on each side. Serve immediately.