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Octopus Fritters native, pork, preserving, shellfish ----INGREDIENTS---- 2 octopuses weighing about 1 1/2 poun; ds each, cleaned 1 teaspoon salt 2 quart water 2 quart ice water with ice 2 medium onions, peeled and minced 2 eggs, beaten 1 cup flour or more as needed 1 salt and pepper to taste 1 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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