2 C. octopus

2 eggs

2 tsp. dill weed

2 T. finely chopped onions

1/2 C. breadcrumbs

1/4 C. butter or margarine, melted

 

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will “slip” off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you would hamburger. Once is sufficient. No further tenderizing is necessary. Mix ingredients together. Form into balls no larger than 1″ in diameter. Roll in bread crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon, lime, tomatoes or lettuce.