Crispy Mozzarella Olives
- 4 mini mozzarella balls
- 180g giant pitted green olives
- 2 tbsp flour
- Pinch of chilli flakes
- 1 beaten egg
- 50g panko breadcrumbs
- 400ml veg oil, for deep frying
- Cut each mini mozzarella ball into 4 and stuff the pit of each olive with a piece of cheese. Add the flour and chilli flakes to a shallow bowl, add the beaten egg to another, and the breadcrumbs to a third. Roll the stuffed olives in flour, then dip in the egg and coat in the breadcrumbs.
- Heat the oil in a saucepan to sizzling temperatures, then gently lower the stuffed and breaded olives into the oil. Fry for 4 mins or until browned all over, then drain on kitchen paper and serve as a snack or as part of a canape selection.
30 mins
Makes 16