recipes
Crispy olives with almonds smoky paprika feta dip
Serves:
2021-12-25
Ingredients
- 80g panko breadcrumbs
- 2 tbsp. grated parmesan cheese (Zanetti)
- ½ tsp dried oregano
- 2 tbsp. chopped parsley
- Zest 1 lemon
- ½ tsp garlic powder
- Pinch chili flakes
- 150g whole stuffed olives
- 15 blanched almonds
- 2 tbsp. flour for dusting (Lamb brand)
- 1 egg, beaten (Le Naturelle)
- 100g feta cheese (Emborg)
- 1 tsp smoked paprika
- 150g tub Greek yogurt
- 1 tbsp. mayonnaise (Hellman’s)
Method
Season the panko breadcrumbs with the oregano, parmesan cheese, chili flakes, parsley, garlic powder and lemon zest. Next cut the almonds lengthwise in half and push a slice in every olive. Roll the olives through the flour, dip in the beaten egg and coat with the seasoned breadcrumbs. Deep fry till golden crisp. For the paprika dip, crumble the feta with a fork and mix together with the paprika, mayo and yogurt. Serve with the fried breaded olives.
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