Fried Green Tomatoes Olives
Here's a little dinner I cooked up at 9 minutes past 9 on the 9th of September '09.
Ok, it was actually the 8th of September, but a man can dream can't he?
The olives come from a marie claire cookbook, in fact the only reason I bought the book in the first place
was because this green olive recipe caught my eye.
Good job they were so tasty...
5g, ¼ cup finely chopped flat-leaf (Italian) parsley
50g, ⅓ cup crumbled feta cheese
20 large pitted green olives
30g, ¼ cup plain flour
1 egg, at room temperature, beaten
50g, ½ cup dry breadcrumbs
½ cup grated parmesan
100ml vegetable oil for deep-frying
raisin and sun-dried tomato slivers for stuffing
Mix together the parsley and feta.
Stuff a little of the mixture into the centre of each of the olives.
Press the odd sliver of raisin or sun-dried tomato too.
Place the flour in a shallow bowl,
the beaten egg in a small bowl and the breadcrumbs in another bowl.
ln a medium saucepan, heat the oil.
Toss the olives, a few at a time, in the flour, then dip into the egg and finally roll in the
Heat the oil in a frying pan over medium heat and cook the olives for l minute, or until golden brown.
Remove from the pan and drain on paper towels.
Repeat with the remaining olives.
No comments yet!