Appetizer

Crispy Octopus & Green Olive Fritters with Lemon-Harissa Aioli

Name: Crispy Octopus & Green Olive Fritters with Lemon-Harissa Aioli
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 500g octopus tentacles; 150g pitted green Castelvetrano olives, roughly chopped; 80g chickpea flour; 2 large eggs, beaten; 50g fresh breadcrumbs; 4 garlic cloves, minced; 3 tbsp fresh parsley, finely chopped; 2 tbsp fresh mint, minced; 1 tsp dried oregano; 120ml mayonnaise; 1 tbsp harissa paste; 1 lemon, zested and juiced; 4 tbsp olive oil, divided; 2 sage leaves, crispy and crumbled; Sea salt and cracked pepper to taste

Tender braised octopus is bound with chickpea flour and aromatic herbs, folded with pitted green Castelvetrano olives, then pan-fried until each fritter develops a crackling mahogany exterior while the interior remains silken and tender. A fiery lemon-harissa aioli—rich with garlic, smoked paprika and a hit of heat—provides cooling contrast, finished with a shower of crispy sage breadcrumbs and fresh mint.

1295cal 58gprotein 55gcarbs 93gfat 25min prep 45min cook 2serves

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