Octopus Patties
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy octopus patties inspired by a traditional Alaskan recipe. Tender and bouncy like crab cakes, fried until golden and served with dipping sauce and fresh greens.
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup yellow onion chopped
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 octopus legs boiled and processed in a meat grinder to make 4 cups ground
- vegetable or peanut oil for frying
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 2.49 mg
- Magnesium: 54.4 mg
- Phosphorus: 235 mg
- Potassium: 328 mg
- Zinc: 1.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp unsalted butter
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Prepare
- Chop 1/2 cup yellow onion
- 3 octopus legs, boiled and processed in a meat grinder to make 4 cups ground
- vegetable or peanut oil, for frying
Let's Cook
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Step 1.
Heat 2 tablespoons unsalted butter in a large cast-iron pan over medium heat. Add ½ cup chopped yellow onion and sauté until translucent, about 5 minutes. Transfer the cooked onion to a small bowl and set aside. Wipe out the pan with a paper towel.
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Step 2.
In a medium mixing bowl, beat 4 large eggs. Add ½ cup whole milk and stir to combine.
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Step 3.
In a large mixing bowl, stir together ½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Add 4 cups ground boiled octopus legs and the sautéed onions, and stir to combine.
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Step 4.
Pour the egg-milk mixture into the flour-octopus mixture and stir until just combined; the batter should be moist and slightly sticky.
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Step 5.
Heat the same cast-iron pan over medium-high heat and add vegetable or peanut oil to a depth of ½ inch. Once the oil is hot (a drop of batter sizzles immediately), form ½ cup scoops of the octopus mixture into burger-shaped patties about ½ inch thick.
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Step 6.
Using a slotted spatula with a long handle, carefully lower the patties into the hot oil, working in batches if needed to avoid crowding. Fry until the bottoms are golden brown, about 3 minutes. Flip the patties and fry until the other side is golden brown, about 3 minutes more.
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Step 7.
Transfer the cooked patties to a paper towel-lined plate to drain briefly. Serve immediately with your favorite dipping sauce and a side of fresh greens, such as Crunchy Green Cabbage Salad.