Ingredients
• 24 fetta-stuffed green olives
• 2 Tbsp plain flour
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs
• Australian classic extra virgin olive oil, to deep-fry
• Sea-salt flakes, to season
• Micro herbs, to garnish
Note: Allow 30 minutes chilling time.
Method
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Drain olives and pat dry with paper towel. Put flour, egg and breadcrumbs each in separate bowls.
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Dip 1 olive in flour, then in egg and finally in breadcrumbs. Put on an oven tray and repeat with remaining olives. Cover loosely with plastic wrap and chill for 30 minutes.
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Pour enough oil in a medium heavy-based saucepan until it comes 3cm up side of pan. Heat to 180°C or until a cube of bread dropped in oil browns in 15 seconds.
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Cook olives, in 3 batches, for 2 minutes or until golden. Drain on paper towel and season with sea-salt flakes. Garnish with micro herbs and serve warm.