When else could you even remotely justify stuffing olives, then coating them in breadcrumbs and frying? Probably the worst ratio of work per bite in the food world. Still, now is a time to sit in a group, do silly fiddly work and end up with a great nibble. The feta can be substituted with a soft goat's cheese.
20-30 medium green olives, pitted
50g feta, crumbled
3 tbsp plain flour
½ tsp freshly ground black pepper
½ tsp flaked chilli
1 egg, beaten
300ml vegetable oil, for frying
- Stuff each olive with feta, completely filling it up. Wipe the olives clean with kitchen towel. Mix the flour, pepper and chilli in a shallow dish. Put the egg in another dish and the breadcrumbs into a third. Roll the olives in flour, then in egg and finally in breadcrumbs, to coat all over. Set aside.
- Heat the oil in a pan until almost smoking. Put in a third of the olives, enough to fit without overcrowding; don't drop them or you risk a splatter. Fry for 20 seconds, until golden brown, remove and drain on paper towel. Repeat with the other olives. Serve warm, or at room temperature.