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Deep Fried Olives

by: Shané Barnard | 22 Jun 2016

Serves 8

Preparation time: 5 minutes

Cooking time: 5 minutes

Selection of Buffet olives stuffed with lemon, anchovy and garlic 1 Cup (250ml) flour 2 Eggs, beaten 2 Cups (500ml) panko crumbs Vegetable oil for deep frying

Dip 1 Cup (250ml) good quality mayonnaise 1 Clove crushed garlic Grated zest of 1 lemon Lemon juice to taste

1. Drain olives and toss in flour. Shake off excess.

2. Toss olives in egg and coat in breadcrumbs.

3. Heat 4cm of oil in a pan and deep-fry olives until golden and crisp. Drain on kitchen paper.

4. Mix dip ingredients and serve.

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