Fried Crumbed Olives, Filled with Feta and Served with Simply Stirred Aioli
INGREDIENTS
• 24 large feta-stuffed green olives
• ½ cup plain flour
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for deep-frying
• Simply Stirred Aioli for serving
METHOD
Step 1
• Drain olives and pat dry with paper towel. Dust each olive in flour, shaking off excess. Lightly coat in egg and breadcrumbs. Place on a tray and refrigerate for 30 minutes.
Step 2
• Heat oil in a large saucepan or deep-fryer over medium-high heat until a cube of bread sizzles on contact. Deep-fry olives for 1-2 mins, until golden and crisp. Drain on paper towel.
Serve with Simply Stirred Aioli
• 24 large feta-stuffed green olives
• ½ cup plain flour
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for deep-frying
• Simply Stirred Aioli for serving
METHOD
Step 1
• Drain olives and pat dry with paper towel. Dust each olive in flour, shaking off excess. Lightly coat in egg and breadcrumbs. Place on a tray and refrigerate for 30 minutes.
Step 2
• Heat oil in a large saucepan or deep-fryer over medium-high heat until a cube of bread sizzles on contact. Deep-fry olives for 1-2 mins, until golden and crisp. Drain on paper towel.
Serve with Simply Stirred Aioli
Leave a comment