Greek Recipes

Greek and Cypriot recipes

Octopus Croquettes from Paros – Xtapothokeftethes Parou


  • 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
Octopus Croquettes - Xtapothokeftethes

Octopus Croquettes – Xtapothokeftethes


  • 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).

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