Keto Crispy Fried Octopus
Dive into the bold and irresistible flavors of Keto Crispy Fried Octopus—a low-carb delight featuring tender octopus coated in a crispy, golden crust. This recipe starts with perfectly simmered octopus infused with the aromatic notes of bay leaves, tangy white vinegar, and fresh lemon slices, ensuring a tender, flavorful base. The keto-friendly breading combines almond flour, grated Parmesan, and smoked paprika for a savory crunch that pairs beautifully with the succulent seafood. Fried in heart-healthy avocado oil, these bite-sized morsels achieve an ideal crispiness in just minutes. Perfect as an appetizer or main course, serve this gluten-free masterpiece with a drizzle of fresh lemon juice and a sprinkle of parsley for a dish that's as stunning as it is delicious. Whether you're craving something gourmet or aiming to stay within your keto lifestyle, this fried octopus recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds octopus
- 8 cups water
- 0.5 cups white vinegar
- 2 bay leaves
- 1 lemon, sliced
- 0.5 teaspoons salt
- 1.5 cups almond flour
- 0.75 cups parmesan cheese, grated
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons black pepper
- 2 large eggs
- 1 cup avocado oil
Instructions
Thoroughly rinse the octopus under cold running water to clean it.
In a large pot, bring 8 cups of water to a boil. Add white vinegar, bay leaves, lemon slices, and salt.
Once boiling, submerge the octopus in the pot. Reduce the heat to low and let it simmer covered for about 40 minutes or until tender. You can test tenderness by inserting a fork into the thickest part; it should go through without much resistance.
Remove the octopus from the pot and let it cool slightly. Once cool enough to handle, cut the tentacles into desired size pieces.
In a shallow bowl, combine almond flour, grated parmesan cheese, smoked paprika, garlic powder, and black pepper.
In a separate bowl, beat the eggs until well combined.
Dip each piece of octopus into the egg, allowing any excess to drip back into the bowl, then roll it in the almond flour mixture, ensuring it's fully coated.
In a large frying pan, heat the avocado oil over medium-high heat until shimmering.
Carefully add the coated octopus pieces to the pan. Fry each piece until golden brown and crispy, about 3-4 minutes per side.
Drain the fried octopus on a paper-towel-lined plate to remove excess oil.
Serve immediately while hot and crispy. Optionally, garnish with lemon wedges and chopped fresh parsley for added flavor.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
