Fried Crumbed Olives
These can be made with large whole olives or with stuffed olives. At the cook school we eat beautiful big olives, stuffed with anchovies, which are delicious.
- 24 large green olives, whole, pitted or stuffed as desired
- ½ cup flour
- 2 eggs, lightly beaten together
- 1½ cups dry breadcrumbs
- oil for deep frying
Dry the olives on paper towels, then roll them in the flour before dipping them in the egg and coating in breadcrumbs. Repeat the egg and breadcrumbs so the olives have 2 layers of the coating.
Chill in the fridge for an hour before deep frying.
Heat the oil in a deep fryer to approximately 190°C.
Cook until golden and crispy - about 2 minutes. Drain on paper towels before serving warm.
John Hawkesby’s wine recommendation
Italian Style Sparkling Wine
Millton Sparkling Muskats @ Dawn 2011