Here we have another Spanish Simplified recipe perfect for a quick snack or a small tapa to impress your guests- breadcrumbed olives!
INGREDIENTS
Olives (drained)
Oil (for frying)
Garlic (peeled)
Egg
Salt
Black pepper
Cornflour
Breadcrumbs
To finish:
Salt
Lemon (zest and wedges)
Chives
Balsamic vinegar
METHOD
- Heat a pan with oil over medium to high heat. Add a peeled clove of garlic to the oil. When it starts to fizz, remove the garlic—this indicates the oil is hot enough and will leave a light garlic flavour.
- Place the drained olives into a bowl. Add one egg and season with a little salt and black pepper, being careful with the salt as the olives are already salty. Mix well.
- Add cornflour bit by bit, mixing until the olives are lightly coated and a sticky slurry forms.
- Transfer the olives to a bowl of breadcrumbs and coat them well, moving them around so they are evenly covered.
- Carefully add the breadcrumbed olives to the hot oil. Fry gently until golden brown, turning as needed. The olives will spit slightly as moisture escapes.
- Once golden, remove the olives from the oil and place them into a bowl. Season lightly with salt and shake to remove excess oil.
- Plate the olives and finish with lemon zest, chopped chives, a drizzle of balsamic vinegar, and a wedge of lemon. Serve hot.
We hope you try this snack at home! For more detail watch Chef Nick on Good Morning Spain.
