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Crispy stuffed olives
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4 mini mozzarella balls
180g pot queen olives with cumin & lemon
2-3 tbsp plain flour
½ tsp chilli flakes
1 British Blacktail Medium Free Range Egg, beaten
50g Cooks’ Ingredients Breadcrumbs
400ml vegetable oil, for frying
1. Divide each mini mozzarella ball into four and stuff the pit of each olive with cheese.
2. Choose 3 small shallow dishes and place the flour and chilli flakes onto the first, the beaten egg into the second, and breadcrumbs onto the third.
3. Roll each stuffed olive in the flour, dip in beaten egg then coat in the breadcrumbs and place onto a plate.
4. Heat the oil in a small saucepan to approx 150ºC (or until some breadcrumbs sizzle and become golden in about 20 seconds) and fry the olives a few at a time for 3-4 minutes, until golden brown all over. Drain any excess oil on kitchen paper and serve warm.
Martha’s tip Coat the olives in advance to keep in the fridge for up to 1 day. Fry from chilled.
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