Fried stuffed olives with anchovy recipe
Deliciously salty and moreish, one is never enough when it comes to these stuffed olives.
Prep time: 10 minutes | Cooking time: 10-15 minutes
SERVES
six
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.