Octopus croquettes from Kalymnos
Octopus croquettes from Kalymnos
1 octopus, about 3 1/4 lb (1.5 kg)
Half cup red wine vinegar
1 large onion, grated
2 garlic cloves, crushed
1/4 cup finely chopped scallions (spring onions)
5 oz day-old bread, crusts removed, soaked in water and squeezed out
1 ripe tomato, peeled, seeded, and pureed
2 teaspoons dried oregano
3 tablespoons finely chopped fresh mint
Salt
Pepper
Vegetable oil, for deep-frying
All-purpose (plain) flour, for coating
Garlic sauce or Taramosalata, to serve
Rinse and prepare the octopus for cooking. Put it into a large pan, pour in the vinegar and enough water to cover, and cook for about 1 hour, until tender.
Drain and let cool. Grind the octopus in a food processor or with two knives in a crisscross action. Transfer to a bowl, add the onion, garlic, scallions, soaked bread, tomato, oregano, and mint, season with salt and pepper, and knead lightly until the mixture is spongy and smooth.
Cover and chill in the refrigerator for 1 hour.
Heat the oil in a deep-fryer to 350-375°F (l80-190°C). Shape the mixture into small balls and coat with flour, shaking off the excess.
Deep-fry for about 5-10 minutes, or until golden brown.
Serve hot accompanied by Garlic sauce or Taramosalata.
