Crispy olives with feta cream

Name: Crispy olives with feta cream
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp white flour; 60 g panko breadcrumbs; 200 g feta; 4 tbsp plain greek yoghurt; 1 eggs; 1 garlic cloves; 1 organic lemons; 2 tbsp walnut kernels; 1 tbsp oregano; 1 tbsp olive oil; oil; 200 g pitted green olives; a little pepper; 1 tbsp black sesame seeds; ¼ tsp chilli flakes

Aperitif fingerfood Vegetarian party

Total: 35 min. | Active: 35 min.

vegetarian

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Sometimes you don't need much – a jar of olives, some breadcrumb coating and a couple of minutes in hot oil – and just like that, you've got the perfect excuse for an appetizer. Served with a creamy feta base, some crunchy vegetables and perhaps a little white bread for dipping. The perfect snack. For TV nights, nice guests, football matches or a holiday vibe, without even having to pack your bags.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 portions

Feta cream
200 g	feta, cut into pieces
4 tbsp	plain greek yoghurt
1	garlic clove
1	organic lemon, grated zest and the juice
1 tbsp	olive oil
a little	pepper

To bread the olives
4 tbsp	white flour
1	egg, beaten
60 g	panko breadcrumbs or regular breadcrumbs
1 tbsp	black sesame seeds
2 tbsp	walnut kernels, finely chopped
1 tbsp	oregano, finely chopped
¼ tsp	chilli flakes, as desired
200 g	pitted green olives (see below)

To deep-fry
	oil, for deep-frying

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.

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