Deep-fried stuffed olives with ouzo dip

Ingredients

• Olive oil for frying

• 20 olives without seeds (black or green)

• 100 gr feta cheese (or use red pepper)

• 1 egg, beaten

• ½ cup mixture of flour with semolina and a little bit of salt

• Bread crumbs (a handful)

Yoghurt-ouzo-lemon dip

• 2 tablespoons of ouzo

• 100 gr yoghurt

• 1 teaspoon lemon juice

• 1 teaspoon honey

• 1 teaspoon olive oil

• ¼ teaspoon salt

Instructions

1. Fill the olives with feta (or another ingredient of your choice) and dry them with kitchen paper.

2. Pour enough olive oil into a saucepan to reach a depth of 2 inches. Heat medium-high.

3. Place the egg in a small bowl and beat with a fork. Add the olives and let them soak for a minute, making sure that the egg is covering every side.

4. In a shallow dish spread the mixture of flour, semolina and salt. Transfer the egg-soaked olives to the dish of semolina and evenly coat in bread crumbs.

5. Fry the olives in the pre-heated oil in three batches until golden brown; about 45 seconds.

6. Drain the olives on a paper towel.

7. Serve the olives warm, and the yogurt-ouzo-lemon dip chilled.

8. Yoghurt-ouzo-lemon dip: Mix the ouzo, yoghurt, lemon juice, honey, olive oil and salt.

Source: Katerinas Kouzina