DEEP-FRIED OLIVES

Deep-fried olives image

Coat feta-stuffed olives with juniper-flavoured breadcrumbs to make these easy canapés. Serve on skewers with a lemon and vermouth mayonnaise on the side

Provided by Miriam Nice

Time 30m

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

100g panko or coarse dried breadcrumbs
4 crushed juniper berries
160g feta-stuffed olives
3 tbsp plain flour
1 egg , beaten
300ml vegetable oil
2 tsp dry vermouth
100g mayonnaise
1 tsp lemon juice

Steps:

Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the 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 180C, 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'll 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.

Nutrition Facts : Calories 192 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium