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Fried green Spanish olives
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Stuffed Spanish olives fried to perfection - a dangerously addictive snack!
Ingredients:
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly beaten
  • 20.60 gm milk
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 105g (1 1/3 cups) finely grated parmesan cheese
  • Pinch of cayenne pepper
  • 2 x 235g btls Spanish stuffed olives, rinsed, drained
  • Extra-light olive oil, to deep-fry
Instructions:
  • Prepare the baking tray with non-stick baking paper. Spread the flour on a plate. Mix the egg and milk in a bowl. Combine breadcrumbs, parmesan, and cayenne pepper in another bowl.
  • Coat olives in flour, shaking off excess. Dip in egg mixture, then bread crumbs, pressing firmly to coat. Arrange on lined tray and chill in the fridge for 15 minutes.
  • Pour in oil into a large saucepan, filling it to a depth of 5cm. Heat the oil to 190°C over medium-high heat; you'll know it's ready when a cube of bread browns in 10 seconds. Add one-fifth of the olives to the hot oil and fry until golden, about 30 seconds. Using a slotted spoon, transfer the olives to a plate lined with paper towel. Repeat with the remaining olives in 4 batches, making sure to reheat the oil between each batch. Once done, arrange the olives in a serving bowl and enjoy.

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