Fried Olives in Batter

6 serves

– with Parthenon Green olives stuffed with red peppers

  • 300g (10.5 oz) Parthenon Green olives stuffed with red peppers
  • 200 g (7 oz) flour
  • 1 small glass of beer
  • 2 egg whites
  • Grated rind of 1 lemon
  • 3 tablespoons grated kafelotyri cheese  (or other cheese suitable for frying)
  • 3-4 tablespoons breadcrumbs
  • Olive oil for frying
  • Salt

Prepare the batter by beating all the ingredients together in a bowl. The batter must have a quite thick consistency. Heat the oil in a frying pan. Dip the olives in the batter and fry them until golden brown. Place them on a plate lined with absorbent paper towels to drain and serve them hot as a starter dish.