Greek Recipes

Greek and Cypriot recipes

Octopus Croquettes – Xtapothokeftethes


  • 1 octopus about 1 kilo
  • 1 bunch of dill finely chopped
  • 1/2 a bunch of parsley finely chopped
  • 1 clove of garlic minced or grated
  • 1 leek finely chopped
  • 2 onions grated
  • 1 cup of breadcrumbs
  • 1 1/2 cup of flour
  • 3 eggs
  • 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.
  • Put the octopus pieces through a meat grinder or a blender.
  • Place the grinded octopus in a large bowl.
  • Add the dill, parsley, garlic, leek, onions, eggs, breadcrumbs and salt and pepper to taste.
  • Knead all ingredients by hand until the mixture becomes homogeneous.
  • Cover the bowl with plastic wrap and place in the fridge to rest for about 1 hour.
  • Xtapothokeftethes (Octopus Croquettes) 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.
  • Place the flour in a flat plate and spread it.
  • Prepare the Octopus Croquettes and pass them through the flour and flour all over.
  • Heat up enough oil in a frying pan and fry a few at a time from all sides until they are lightly brown.
  • Take them out of the frying pan and place them on a kitchen paper towel to drain any excess oil.
  • Optionally they are also served with red sauce
  • Xtapothokeftethes (Octopus Croquettes) are usually served hot as a side dish, main dish with Greek Salad or as a Greek Hot Appetizer (Mezes).

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