Deep-Fried Olives Stuffed With Ricotta And Guindilla Chilli
Stuffed with fiery ricotta, rolled in panko breadcrumbs and deep-fried until golden, these moreish bites are the perfect bite-sized party treat. Serve with beer and lemon wedges
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Piping bag
- Microplane
- Kitchen scale
- Cooling rack
- Slotted spoon
- Parchment paper
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Paper towel
- Baking sheet
- Serving bowl
- Kitchen shears
- Plate
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
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