Deep-fried olives stuffed with creamy Danish feta

03 October 2016 - 10:41 By Sunday Times Food Weekly

Deep-fried olives stuffed with creamy Danish feta INGREDIENTS80g Danish feta85ml ( cup) cream cheesePinch of dried chilli flakes3 sprigs fresh thyme, leaves onlyFreshly ground black pepper50 large pitted olives, well drained (the bigger they are, the easier they are to fill)120g (1 cup) cake flour3 extra-large eggs, beaten120g (1 cup) dried breadcrumbsOil, for deep-fryingMETHODMix the feta, cream cheese, chilli flakes and thyme until relatively smooth. Season with black pepper. Stuff the olives with this mixture, dust well with flour, dip into beaten egg and then into breadcrumbs.Heat 3cm oil in a deep frying pan and deep-fry the olives in batches until golden brown. Remove with a slotted spoon and drain on paper towel before serving. Makes 50, great for a party snack

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