Name: Thassos Htapodokeftedes (Χταποδοκεφτέδες)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6 servings as a meze
Cuisine: Greek
Ingredients: 1kg cleaned octopus, fresh or fully thawed; 1 bay leaf; 60ml dry white wine; 1 small red onion, 100g, finely grated; 2 spring onions, finely sliced; 2 garlic cloves, minced; 20g flat-leaf parsley, finely chopped; 12g fresh mint leaves, finely chopped; 8g dill, finely chopped; 1 teaspoon dried Greek oregano; 1 teaspoon fine sea salt, plus more to finish; 1/2 teaspoon freshly ground black pepper; 1 large egg; 45ml ouzo; 120g plain flour; 1 teaspoon baking powder; 500ml olive oil or light olive oil, for frying; 1 lemon, cut into wedges

Question 1

How long do I cook octopus for Thassos octopus fritters?

Accepted Answer

Cook 1kg cleaned octopus with bay leaf and dry white wine over low heat for 45 to 60 minutes. The octopus is ready when a small knife slips easily into the thickest arm. Do not salt the cooking liquid because octopus is naturally briny.

Question 2

How finely should I chop octopus for htapodokeftedes?

Accepted Answer

Chop cooked octopus by hand into pieces no larger than a lentil. Pat the cooled octopus dry before chopping so the fritter mixture binds cleanly. Fine chopped octopus keeps Thassos htapodokeftedes tender in the center without watering down the flour, egg, herb, and ouzo batter.

Question 3

What temperature should the oil be for frying Greek octopus fritters?

Accepted Answer

Heat 2cm of olive oil or light olive oil to 175C before frying Greek octopus fritters. Drop heaped tablespoons of batter into the oil, flatten lightly, and fry for 2 to 3 minutes per side until the edges are deep brown and the centers are set.

Question 4

Why is my octopus fritter batter too loose?

Accepted Answer

Octopus fritter batter is too loose when the octopus was not dried well or the flour has not fully hydrated. Rest the mixture in the refrigerator for 20 minutes first. If the batter still runs from the spoon, add plain flour 1 tablespoon at a time until it holds its shape.

Question 5

Can I make Thassos htapodokeftedes ahead of time?

Accepted Answer

Cook the octopus up to 1 day ahead, cool it in its cooking liquid, then drain, dry, and chop it before mixing. The prepared htapodokeftedes mixture can rest refrigerated for up to 4 hours. Fry the fritters just before serving for the crispest edges.

Question 6

Can I make these Greek octopus fritters for strict fasting?

Accepted Answer

This Thassos octopus fritter recipe is Lenten-style but not strict nistisimo because it contains 1 large egg. For a fasting version, leave out the egg and add 20g more plain flour with 2 tablespoons of the octopus cooking liquid to help bind the mixture.

Culinary Explorer

Thassos Htapodokeftedes (Χταποδοκεφτέδες)

Ingredients

cleaned octopus (htapodi)

bay leaf

dry white wine

Where cooking meets culture.

Ingredient	Quantity
cleaned octopus (htapodi)fresh or fully thawed	1kg
bay leaf	1
dry white wine	60ml