• 34 (300g) pitted large green olives
  • 75g (1/2 cup) semi-dried tomatoes, cut into strips
  • 75g (1/2 cup) plain flour
  • 3 eggs, lightly beaten
  • 1 clove garlic, crushed
  • 70g (1 cup) panko (Japanese) breadcrumbs
  • 60g (3/4 cup) parmesan
  • Vegetable oil, to deep-fry
  • Step 1 Stuff olives with tomato strips. Place flour in a bowl. Combine eggs and garlic in a second bowl, and breadcrumbs and parmesan in a third bowl. Dust olives with flour, shake off excess, then dip in eggs and coat with crumbs. Heat oil in a small saucepan over medium heat until 180C (see note), then fry olives, in 2 batches, for 2 minutes or until golden. Drain on paper towel. Season with salt to serve.