I love olives. I always have them in the fridge. I think my main love for them is their salty flavour and their firm texture. I’ve never liked soft foods, or soft olives for that matter. The firmer and saltier, the better! Admittedly, sometimes a week goes by when I do not eat olives but buy them anyway and this leaves me with an abundance of the things! If I’m not having a cheese and wine date with a friend anyway. . .
I recently aquired a 1 litre deep fryer. It’s amazing! Just big enough to do a single or double quantity of my favourite royal blue potato chips, or these yummy fried olives It is just small enough, that after cooking, I still have the will left to clean it. Chuck the bowl in the dishwasher and I’m out!
I battered and fried 2 types of stuffed olives. Half were goats cheese and half were sundried tomato. Unfortunately, the goats cheese left the olive shortly after being placed into the hot oil and I was left with only olive :*( If I were to do this again, I would double batter the olives before frying. Hopefully that would preserve the cheesy goodness in the centres!
There is one thing I hate about battering food. No, it’s not the delicious and crispy texture that battering causes, it is the batter getting under your nails. Yuck! Try to use one hand for the wet ingredients and the other for the dry ingredients. This way, you won’t end up with battered fingers!
Follow my lead. . .
- 1 litre vegetable oil
- 1/2 cup plain flour
- 1 x 59g free range egg, lightly whisked
- 1 tablespoon cold water
- 1 cup bread crumbs
- 400g stuffed olives
- Pour oil into the deep fryer and preheat to 180C.
- In three different bowls, place the flour in one, egg and water in one and the bread crumbs in one. Roll the olives into each bowl in that order and place onto a clean plate.
- Submerge deep fryer basket into the hot oil. Place olives into the deep fryer basket one at a time to avoid clumping. Cook in 4 batches and set aside to cool slightly.