Deep-Fried Olives
Feta-stuffed olives coated in juniper-scented breadcrumbs and fried until golden, served with a lemon and vermouth mayo.
Ingredients
| 100 g | panko or coarse dried breadcrumbs | |
| 4 | crushed juniper berries | |
| 160 g | feta-stuffed olives | |
| 3 tbsp | 45 ml | plain flour |
| 1 | egg, beaten | |
| 300 ml | vegetable oil | |
| 2 tsp | 10 ml | dry vermouth |
| 100 g | mayonnaise | |
| 1 tsp | 5 ml | lemon juice |
Instructions
- Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the juniper berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
- Heat the oil in a large pan to 180°C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins, as they will be very hot inside.
- To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.