Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Feta cream
To bread the olives
To deep-fry
How it's done
Feta cream
Puree the feta with all the other ingredients up to and including the pepper, set aside.
To bread the olives
Place the flour and egg in two deep dishes. Place the panko breadcrumbs in another deep dish along with all the other ingredients up to and including the chilli flakes, mix. Drain the olives, toss them in the flour, then in the egg and finally in the breadcrumbs, pressing firmly on the crumb coating. For an extra crunch, apply the crumb coating to the olives a second time.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180 °C. Lower the olives into the oil in batches using a slotted spoon, deep-fry for approx. 1 min. Remove, drain on kitchen paper. Plate up the olives with the feta cream.
| Tip: | Instead of walnuts, you can also use chopped pistachios. |
|---|---|
| Tip: | I used olives stuffed with pepper. But you can also use ones with almonds or garlic, or plain olives. |
| Tip: | Serve a handful of cherry tomatoes and red onion rings with the olives. |
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