Pan-fried octopus cakes. Mm-mm!
What you need:
3/4 pound of baby octopi, cleaned
small onion or 1/2 large onion
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
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
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.