The BEST Deep-Fried Stuffed Olives
Everyone is going crazy for these and let me tell you why: they're delicious, easy to make, and an absolute crowd-pleaser!
Servings: 4 people
Ingredients
- 300g large pitted olives
- chorizo, sliced into tiny rectangles (half the size of the pitted olive hole) and as many pieces as there are olives
- feta, sliced into tiny rectangles (half the size of the pitted olive hole) and as many pieces as there are olives
- 100g plain flour
- 2 eggs, whisked
- 150g breadcrumbs
- Vegetable oil for frying
For The Dip
- 100g sour cream
- 2 tablespoon mayonnaise
- 1 garlic clove, minced
- Handful of chives, finely chopped
- ½ teaspoon black pepper
Instructions
- Prepare your chorizo and feta by chopping them into tiny little rectangles, have the size of the hole of the pitted olive.
- Pinch one piece of chorizo and one piece of feta together and stuff an olive. Repeat this step for all the olives and set them aside.
- Get yourself three bowls. Fill one with your flour, one with your whisked egg, and one with breadcrumbs.
- Coat your olives in flour, then egg, then breadcrumbs. Set aside, and repeat for every olive.
- Place your frying pan on medium heat and add in a generous amount of oil, enough for the olives to be half covered (a few centimetres).
- To check if the oil is hot enough, drop in a test olive and if it sizzles, you're ready to go! Add in all of your olives and fry on each side for around 3-4 minutes or until golden.
- Remove from the pan and place on some kitchen towel to soak up the oil.
- Meanwhile, make your dip by adding all of your dip ingredients into a small serving bowl
- Once your olives have cooled down, serve up with your dip and enjoy!