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Octopus Fritters

2 small Octopus weighing about 1 1/2 lbs. each, cleaned
1 tsp. salt
1/3 cup cooking oil
2 yellow onions, peeled & minced
2 eggs
1 cup flour

Boil Octopus for 20 minutes in rapidly boiling water. Drain, drop in ice water. With coarse brush, scrape away purple skin. Cut off head, mince Octopus. Make batter of onions, salt, eggs and flour. Add Octopus. Shape into flat cakes 3 inches in diameter. Brown fritters in hot oil. Serve with butter.

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