Traditional Mount Athos Octopus Fritters (Xtapodokeftedes)
Octopus fritters are one of the most exquisite seafood delicacies of Greek monastic cuisine. This incredibly flavorful and traditional recipe carries the aroma of the Aegean Sea, making it perfect for Lenten periods or any gathering with friends.
Ingredients
1 kg octopus
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
Salt and freshly ground black pepper
All-purpose flour (for dredging/coating) and vegetable oil for frying
Instructions
Boiling: Place the octopus in a pot and simmer (ideally without adding water, as it will release its own juices) until it becomes completely tender.
Grinding: Once the octopus has cooled slightly, pass it through a meat grinder so it is uniformly and finely minced.
Kneading: In a bowl, combine the minced octopus with all the remaining ingredients (onion, garlic, parsley, dill, salt, and pepper). Knead the mixture thoroughly until fully combined and cohesive.
Shaping & Frying: Shape the mixture into small balls, dredge them in flour to coat them evenly, and fry them in hot oil until they turn a beautiful, golden-brown color.
