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
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Easy |
| Calories | 559 |
| Fat | 29g |
| Saturates | 7g |
| Protein | 15g |
| Carbs | 63g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
