Crispy fried olives

Golden, crispy on the outside and irresistibly creamy on the inside, these feta stuffed crumbed olives are the perfect bite sized appetiser. With their crunchy panko coating and salty, melt in your mouth centre, they’re guaranteed to disappear the moment they hit the table. Perfect for entertaining, grazing boards or enjoying with your favourite dipping sauce and a glass of wine.

Serves: 4–6

What you need

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20–24 feta stuffed green olives, drained well

½ cup plain flour

2 eggs, lightly whisked

1½ cups panko breadcrumbs

1/4 cup grated parmesan

1 tsp garlic powder

1 tsp onion powder

1 tsp finely chopped parsley

Vegetable oil or canola oil, for deep frying

Method

1. Drain the olives well and pat completely dry with paper towel.

2. Place the flour, whisked eggs in two separate bowls and panko breadcrumbs, parmesan, garlic powder, onion powder and parsley in a third bowl

3. Coat each olive in the flour, shaking off any excess.

4. Dip into the egg, allowing any excess to drip off.

5. Roll in the panko breadcrumb mixture, pressing gently so the crumbs adhere evenly.

6. Heat oil in a deep saucepan or fryer to 180°C.

7. Carefully lower the olives into the hot oil in small batches, being careful not to overcrowd the pan.

8. Fry for 1½–2 minutes, or until the coating is crisp and golden brown.

9. Remove with a slotted spoon and drain on a wire rack or paper towel.

10. Serve immediately while hot and crunchy.

Serving suggestion: Pair with garlic aioli, spicy mayo, whipped feta, or a squeeze of fresh lemon for the perfect bite.