Deep Fried Stuffed Olives With Ouzo Dip

Deep Fried Stuffed Olives With Ouzo Dip 2. pour enough olive oil into a saucepan to reach a depth of 2 inches. heat medium high. 3. place the egg in a small bowl and beat with a fork. add the olives and let them soak for a minute, making sure that the egg is covering every side. 4. in a shallow dish spread the mixture of flour, semolina and salt. In a shallow dish spread the mixture of flour, semolina and salt. transfer the egg soaked olives to the dish of semolina and evenly coat in bread crumbs. fry the olives in the pre heated oil in three batches until golden brown; about 45 seconds. serve the olives warm, and the yogurt ouzo lemon dip chilled. mix the ouzo, yogurt, lemon juice.

Deep Fried Stuffed Olives With Ouzo Dip The Drunk Olive Once the oil is hot (drop in a bit of breadcrumb to see if it sizzles), gently add in all of your olives. fry for 4 minutes on each side or until golden and crispy. remove from the pan and set aside on some kitchen towel. step 4 make your dipping sauce. in a small bowl, combine your sour cream, mayonnaise, chives, pepper, and garlic. Ingredients • olive oil for frying • 20 olives without seeds (black or green) • 100 gr feta cheese (or use red pepper) • 1 egg, beaten • ½ cup mixture of flour with semolina and a little bit of salt • bread crumbs (a handful)yoghurt ouzo lemon dip • 2 tablespoons of ouzo • 100 gr yoghurt • 1 teaspoon lemon juice • 1 teaspoon honey • 1 teaspoon olive oil • ¼ teaspoon. Have 3 bowls ready. one for flour, one for the eggs, and one for the italian breadcrumbs. dip the stuffed olives in the flour, then into the eggs and then into the breadcrumbs. dip the breaded olives back into the eggs and breadcrumbs for a second coat. with your hands, gently press all of the breading into a nice shape around each olive. In a large saucepan over medium heat, melt the oil and butter. add the onion, carrot and celery and cook for 8 10 minutes. add the mortadella, beef and chicken. stir gently for about 5 minutes. add the wine, nutmeg and salt and pepper. continue to cook, stirring gently, for another 10 minutes, or until the liquid is reduced slightly.