Publications
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.
