Kalymnos octopus fritters

Seafood

Servings

4

Preperation

20 minutes

Cooking

30 minutes

Waiting

1 hour

For the mixture

1 kg octopus 1 tbsp ouzo 3 slices soaked whole wheat bread juice from 2 lemons 2 tsp mint pepper salt 1 large onion, finely chopped 2 spring onions 2 cloves garlic 2 tbsp vinegar 2 tbsp olive oil 3 tbsp flour

For coating

3 tbsp flour 3 tbsp cornstarch

Boil the octopus for 30 minutes until tender. Cut into pieces and blend until it becomes mince-like.

In a bowl add the chopped onion, garlic, soaked bread and octopus.

Add the ouzo, lemon, vinegar, olive oil, spring onions, mint, salt, pepper and flour. Mix well by hand until combined.

Refrigerate the mixture for 1 hour to firm up.

Shape into small patties and coat in the flour–cornstarch mixture.

Fry in hot vegetable oil or olive oil until evenly golden. Drain on paper towels.

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