Deep-fried olives stuffed with vermouth-whipped fetta

Name: Deep-fried olives stuffed with vermouth-whipped fetta recipe
Yield: 8
Ingredients: 200g feta 1 tbs white; 1 tbs white vermouth; Finely grated zest of 1 lemon; 1/2 garlic clove, crushed; 2 oregano sprigs, leaves picked; 1/2 tsp dried chilli flakes; 1 tbs extra virgin olive oil; 300g mixed pitted olives; 1 cup (150g) plain flour; 2 eggs, lightly beaten; 2 cups (200g) dried breadcrumbs; Sunflower oil, to deep-fry

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by delicious. team

delicious. team

Jul 28, 2018

This tasty popper is best enjoyed as a canape. Bite through the layers for a flavour-filled, pre-dinner snack.

200g feta 1 tbs white
1 tbs white vermouth
Finely grated zest of 1 lemon
1/2 garlic clove, crushed
2 oregano sprigs, leaves picked
1/2 tsp dried chilli flakes
1 tbs extra virgin olive oil
300g mixed pitted olives
1 cup (150g) plain flour
2 eggs, lightly beaten
2 cups (200g) dried breadcrumbs
Sunflower oil, to deep-fry

Method

1.

To make the filling, place feta, vermouth, lemon zest, garlic, oregano, chilli flakes and olive oil in a food processor and whiz until well combined. Transfer to a piping bag fitted with a 5mm plain nozzle and pipe enough filling into each olive to fill.
2.

Place flour, eggs and breadcrumbs in separate shallow bowls. Dust olives with flour, shake off excess, then dip in egg and coat in breadcrumbs. Place on a tray and chill for 20 minutes.
3.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 2 batches, deep-fry olives for 1 minute 30 seconds to 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.