Ingredients:

• 1 octopus about 1 kilo
• 1 big onion blended
• 1/4 cup of spearmint
• 150gr of soft cheese grated (Choice)
• 1 egg
• Flour as long as it take
• Salt and pepper to taste
• Oil for frying

Method:

• Defrost the octopus (if frozen) and wash well under plenty of running water.
• After washing, cut the octopus in small pieces.
• A few pieces at a time put the octopus in a blender and blend them until they are pulped (purified).
• Empty the pulped octopus in a large enough bowl.
• Add the blended onion, chopped spearmint, grated soft cheese, egg and salt and pepper to taste.
• Knead all ingredients by hand until the mixture becomes homogeneous.
• Add flour and knead continuously until the mixture begins to tighten.
• Cover the bowl with plastic wrap and place in the fridge to rest for about 2 hours.
• Xtapothokeftethes Parou (Octopus Croquettes from Paros) can be prepared ahead of time of frying if you want and shape them any way you wish.
• If are not prepared ahead of time, remove the bowl with the mixture from the fridge and knead once more.
• Heat up enough oil in a frying pan and with the help of a tablespoon, take a spoonful of the mixture and place it in the hot oil.
• Make a few at a time and keep them apart from each other and fry them from all sides until they are brown.
• Take them out of the frying pan and place them on a kitchen paper towel to drain any excess oil.
• Xtapothokeftethes Parou (Octopus Croquettes from Paros) are served hot as a side dish, with Greek Salad or as a Greek Hot Appetizer (Mezes).