Fried Breaded Olives

Breaded Fried Green Olives

Far from your mundane snack -Fried Green Olives are meat mortals of delight! Perfect finger food to enjoy this summer.

 

(Makes 24)

Ingredients
24 large green olives, whole, pitted, stuffed (if you desire)
½ cup plain flour
1/2 teaspoons *sumac
pinch chilli powder, optional
2 eggs
1½ cups *dry breadcrumbs such as panko
1/4 cup finely chopped parsley leaves, plus extra to garnish
zest from 1 lemon

Rice bran or vegetable oil for deep frying
Toothpicks to serve with

Garlic Tahini Sauce
1 garlic clove, cut in half, green shoots removed, crushed
Salt to taste
1/3 cup sesame tahini
1/3 cup plain yoghurt (naturally set or greek style)
2 to 4 tablespoons fresh lemon juice (more to taste)

Methods

Garlic Tahini Sauce
In a medium bowl, whisk all ingredients together until well combined. Season to taste. If thick, add a couple tablespoons warm water until reached thin consistency. Cover and set aside.

Fried Breaded Olives

Dry the olives with paper towel.

Place flour, sumac and chilli powder in a shallow dish.

Light beat eggs with 1/4 cup water in a shallow dish

Combine breadcrumbs, parsley leaves, lemon zest and sumac in a shallow dish.

Dip olives in egg mixture, then roll in breadcrumb mixture, to coat. 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. Serve warm with drizzle with garlic tahini sauce and garnish with finely chopped parsley.