Crumbed Fried Olives
Spanish Tapas
Ingredients
• 450g Always Fresh Anchovy Stuffed Olives
• 300ml Always Fresh Pure Olive oil
• Plain flour, seasoned
• 2 eggs, lightly beaten
• 125g dry bread crumbs
Method
- Dip each stuffed olive in flour, beaten egg, then bread crumbs.
- Olives may be chilled/frozen in an air-tight container at this point, until ready to use.
- Heat oil in deep-fryer to 375°F (190°C).
- Fry olives in hot oil for about 3 minutes, or until golden brown on the outside.
- Serve warm.
