1 kilo octopus
500 gr stale bread, without the crust
3 onions, chopped
3 cloves of garlic, minced
1 glass of white wine
1 ½ cup of chopped parsley
Salt and freshly grated black pepper
1 cup of flour
Olive oil for frying
Boil the octopus with wine and half a glass of water for 15 minutes.
Chop the octopus.
Cut the bread into large pieces, soak, drain thoroughly with hands and crush.
Mix the octopus, bread, onions, garlic, parsley, oregano, salt, pepper and a little oil in a large bowl.
Add a little flour if necessary to achieve tight texture.
Shape the mixture into small meatballs and flour slightly.
Cover and place at the refrigerator for 1 hour.
Heat oil in a large, heavy skillet over medium to high heat and fry the meatballs, turning them once, until golden on both sides.
Remove them with a slotted spoon and serve hot with freshly squeezed lemon and parsley.