RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 20 large Coles green feta stuffed olives
- 1 cup plain flour
- 4 eggs, beaten
- 4 cups panko breadcrumbs
- Cobram Estate Light olive oil for deep frying
LEMON-HERB MAYONNAISE:
- ¾ cup ZoOSh whole egg mayonnaise
- ½ cup basil leaves, picked
- ½ cup chives, plus extra to serve
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
METHOD:
- Place all mayonnaise ingredients into a small food processor, or using a stick blender, blitz until smooth and bright green.
- Heat the olive oil to 170 degrees.
- Drain olives and pat dry using kitchen towel. Dust each olive in flour, shaking off excess. Lightly coat in egg and roll into the breadcrumbs. Place back into the egg and breadcrumbs again to give a double coating on the outside.
- Deep fry the olives in batches, for 2-3 minutes, or until golden and crisp. Drain on kitchen towel. Serve warm with the herb mayonnaise and chopped chives.
- *Try using other flavoured stuffed olives such as Almond, anchovy or chilli.
Our friends at Wine Selectors recommend pairing this dish with a Prosecco or Montepulciano.
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