These fried olives are stuffed with anchovy and manchego cheese, making them deliciously savoury – especially when paired with fruity drinks as a snack or an appetiser
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 10 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الإسباني |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 559 |
| دهون | 29g |
| المشبعة | 7g |
| بروتين | 15g |
| الكربوهيدرات | 63g |
| السكريات | 5g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFCarefully stuff each olive with a sliver of manchego and a small piece of anchovy – aim to have a bit of both in each olive without overfilling (use a toothpick or skewer to help tuck them in).
Place half the flour in one large bowl, the remaining flour and water in the second and Panko breadcrumbs in a third. Whisk the flour and water until smooth. Add more water, if necessary, to form a smooth, thick batter. Roll a stuffed olive in the flour, then dip it in the batter, then coat it with breadcrumbs. Place on a plate or tray once coated. Repeat with all the stuffed olives.
Heat the oil in a small saucepan or frying pan over a medium-high heat (approx. 180°C). Fry the olives in batches for 2-3 minutes or until golden and crisp. Don’t overcrowd the pan. Using a slotted spoon, transfer the fried olives to a plate lined with kitchen paper towels to drain any excess oil.
Pile the hot olives into a bowl or onto a plate. Serve immediately with the aioli for dipping and lemon wedges on the side.
