My Lunch Can Beat Up Your Lunch!

Bento Recipe: Octopus fritters


Back to the
or the


Pan-fried octopus cakes. Mm-mm!

What you need:

    Amoebalike cakes3/4 pound of baby octopi, cleaned
    1 small onion or 1/2 large onion
    2 eggs
    1 cup of flour
    1 tsp of baking powder
    oil for frying

Boil the octopi for two to three minutes, then drain and cool in cold water. Mince the onion and octopus. Mix the flour and baking powder, add in the eggs and mix, then add in the octopus and onion and mix some more. You should end up with a thick batter.

Heat a skillet to the high end of medium and grease it with the oil. Spoon out the batter into cakes and flatten the cakes to 1/2" thickness with the back of the spoon. Cover and let them cook for 10 or so minutes, checking to see if the bottoms turn golden brown. When they do, turn the fritters over, mash them down with the back of the spatula, and cook for 5 minutes or so longer, again checking for golden brownness. When both sides are nice and pretty, remove from pan. Serve with butter.

Note: the original recipe specified two 1.5 pound cleaned octopi, which were to be boiled 20 minutes, then the purple skin scraped away with a stiff brush and the heads discarded. What I had on hand were baby octopi, which I prefer because they are tenderer. So, that's what I used, and what I wrote into this recipe.