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Deliciously salty and moreish, one is never enough when it comes to these stuffed olives.
Timings
Prep time: 10 minutes
Cooking time: 10-15 minutes
Serves
6
Ingredients
- 20 large pitted green olives
- 4 anchovies
- 1 tsp capers, drained
- 60g plain flour
- 1 egg, beaten with 2 tbsp milk
- 120g panko breadcrumbs
- 400ml vegetable or ground nut oil, for frying
Method
- Chop five of the olives with the anchovies and capers, by hand or in a small food processor. Mix well so that they are all combined.
- Stuff this mixture into the remaining olives, with the help of a teaspoon handle.
- Place the flour in one dish, the egg and milk mixture in another, and the panko breadcrumbs in a third.
- Dip the olives in the flour to coat (shaking off any excess flour) then dip them in the egg mixture and then the breadcrumbs.
- Heat the oil in a pan, and check it is ready by adding a pinch of flour – once it sizzles, the oil is hot enough.
- Carefully lower the olives into the oil and gently fry them until golden brown.
- Lift them out as they are done with a slotted spoon and lay them on some kitchen paper to drain.
- Serve while warm.
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