نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Aceitunas fritas

Spanish 15 Mins Prep · 10 Mins Cook

Carefully 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.