24 fetta-stuffed green olives
2 tbsp plain flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
2 litres Australian extra virgin olive oil, for deep-frying
Sea-salt flakes, to season
1 package micro herbs to garnish
- Drain olives and pat dry with paper towel. Put flour, egg and breadcrumbs each in separate bowls.
- Dip 1 olive in flour, then in egg and finally in breadcrumbs. Put on an oven tray and repeat with remaining olives. Cover loosely with plastic wrap and chill for 30 minutes.
- Pour enough oil in a medium heavy-based saucepan until it comes 3cm up side of pan. Heat to 180°C or until a cube of bread dropped in oil browns in 15 seconds.
- Cook olives, in 3 batches, for 2 minutes or until golden. Drain on paper towel and season with sea-salt flakes. Garnish with micro herbs and serve warm.