- 20, Jun 2020
- #1
Ingredients:
50 g wheat flour
2 eggs, beat lightly
1 tablespoon of milk
95 g (1.5 cups) fresh breadcrumbs
105 g finely grated Parmesan cheese
Pinch of cayenne pepper
2 x 235g cans of canned Spanish olives, can be stuffed, washed, drained Deep-fried olive oil
Cooking:
Cover the baking tray with non-stick baking paper.
Place flour on a plate.
Beat eggs and milk in a bowl.
In another bowl, combine breadcrumbs, parmesan and cayenne pepper. Wrap the olives in the flour and brush off the excess.
Dip in the egg mixture, then in another mixture, pressing the breading mixture to the olives.
Place on prepared tray.
Refrigerate for 15 minutes to cool.
Pour enough oil into a large pan to reach a depth of 5cm. Heat to 190 ° C over medium heat (if the butter is sufficiently warmed, a piece of bread will turn golden brown in 10 seconds).
Add one fifth of the olives so that they are immersed in the oil and fry in the oven for 30 seconds or until golden brown.
Use a slotted spoon to transfer the finished olives to a plate lined with a paper towel.
Repeat with the remaining batches of olives, adding a little oil between batches.
Put in a serving dish and serve. Cooking this appetizer is recommended approximately 15 minutes before serving.
Olives are known for their beneficial properties, they are often used in the manufacture of natural cosmetics, which slows down the aging of the skin, refreshes and moisturizes perfectly.
Although many people for some reason do not like to eat olives for food, although in such a variation they will certainly like them.
50 g wheat flour
2 eggs, beat lightly
1 tablespoon of milk
95 g (1.5 cups) fresh breadcrumbs
105 g finely grated Parmesan cheese
Pinch of cayenne pepper
2 x 235g cans of canned Spanish olives, can be stuffed, washed, drained Deep-fried olive oil
Cooking:
Cover the baking tray with non-stick baking paper.
Place flour on a plate.
Beat eggs and milk in a bowl.
In another bowl, combine breadcrumbs, parmesan and cayenne pepper. Wrap the olives in the flour and brush off the excess.
Dip in the egg mixture, then in another mixture, pressing the breading mixture to the olives.
Place on prepared tray.
Refrigerate for 15 minutes to cool.
Pour enough oil into a large pan to reach a depth of 5cm. Heat to 190 ° C over medium heat (if the butter is sufficiently warmed, a piece of bread will turn golden brown in 10 seconds).
Add one fifth of the olives so that they are immersed in the oil and fry in the oven for 30 seconds or until golden brown.
Use a slotted spoon to transfer the finished olives to a plate lined with a paper towel.
Repeat with the remaining batches of olives, adding a little oil between batches.
Put in a serving dish and serve. Cooking this appetizer is recommended approximately 15 minutes before serving.
Olives are known for their beneficial properties, they are often used in the manufacture of natural cosmetics, which slows down the aging of the skin, refreshes and moisturizes perfectly.
Although many people for some reason do not like to eat olives for food, although in such a variation they will certainly like them.
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