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...
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...
Deep-Fried Olives
starter snack cheese
Ingredients
5g, ¼ cup finely chopped flat-leaf (Italian) parsley
50g, ⅓ cup crumbled feta cheese
20 large 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
Method
50g, ⅓ cup crumbled feta cheese
20 large 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.
parmesan and breadcrumbs. 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.
parmesan and breadcrumbs. 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.
I rolled the olives in flour, then mayonnaise mixed with lemon juice
(I foolishly soft-boiled all the eggs as a side-dish)
then grated parmesan then the breadcrumbs.
Be careful not to have the oil too hot or the olives will explode, shrivel and burn
Be careful not to have the oil too hot or the olives will explode, shrivel and burn
These are very tasty little numbers, but very strongly salty.
They need serving with something which can absorb this flavour.
I (very) soft-boiled a couple of eggs and was going to serve them on the Greek side-salad
but they worked pretty well just served in a dish with the olives on top.
Some heavy tomato-based condiment might work well too.
Serve with a nice Greek salad.
I also tried stuffing with a caper, but don't do that - it's just too salty.