Octopus Fritters |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 2 small octopus weighing about 1-1/2 pounds each, cleaned | 1 teaspoon salt | 1/3 cup cooking oil |
| 2 yellow onions, peeled and minced | 2 eggs | 1 cup flour |
| 1 | Drip the octopus into a large kettle of rapidly boiling water and boil, uncovered, for 20 minutes. Drain and plunge into ice water. Using a coarse brush, scrape away the purple skin. Cut off the legs and chope fine. Discard the head. Mix together the onions, salt, eggs and flour to form a batter. Then stir in the minced octopus. Shape into flat cakes about 3" in diameter. Heat the oil in a large, heavy skillet, and brown the octopus fritters well on each side. Serve hot with butter. |