Octopus Fritters

2 small octopus weighing about 11/2 lbs. each, cleaned
1 teaspoon salt
1/3 cup cooking oil
2 yellow onions, peeled and minced
2 eggs
1 cup flour

Drop the octopus into a large kettle of rapidly boiling water and boil 
uncovered for 20 minutes. Drain and plunge into ice water. Using a
coarse brush, scrape away the purple skin, cut off the legs and chop
fine. Discard the head. Mix together the onions, salt, eggs and flour to
form batter. Stir in the minced octopus. Shape into flat cakes about 3"
in diameter. Heat the oil in a large, heavy skillet, and brown the
octopus fritters well on each side. Serve hot with butter.

Makes 8 servings

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