Deep-Fried Olives Stuffed With Ricotta And Guindilla Chilli | olivemagazine

Ingredients

• 90g ricotta
• 1 lemon zested then cut into wedges to serve
• small handful of oregano leaves picked and chopped, plus extra to garnish
• 3 pickled Guindilla chillies finely chopped, plus 1⁄2 tsp of the brine
• 1 egg beaten
• 50g plain flour
• 50g panko breadcrumbs
• 300g (drained weight) Gordal olives pitted, drained and dried on kitchen paper
• vegetable oil for deep-frying