Title: Octopus Fritters
Categories: Amerind American Shellfish
Yield: 8 Servings
| INGREDIENTS |
| 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 |
| DIRECTIONS |
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. Serves 8