Whipped Feta Stuffed Fried Olives with Marinara by @dennistheprescott

1h10

4 servings

🧀

200 g

Feta

1 tbsp

Lillet

🍋

1

Lemon zest

🧄

1

Garlic clove

🌶️

0.5 tsp

Dried red chili flakes

🌿

0.5 tsp

Dried oregano

🍋

1

Lemon juice

🫒

1 tbsp

Olive oil

🫒

300 g

Pitted green olives

🌾

120 g

Flour

🥚

2

Eggs

🥖

230 g

Dried breadcrumbs

🌿

Flat-leaf parsley

🧂

Sea salt

🍇

Grapeseed oil

🍅

240 ml

Marinara

  1. Combine

    In a food processor, combine feta, Lillet, lemon zest, garlic, chili flakes, oregano, lemon juice, and olive oil, and pulse until smooth and well combined.

  2. Transfer

    Transfer to a piping bag fitted with a 5mm nozzle, then working one at a time, pipe into each olive until full.

  3. Grab 3 separate bowls, one with the flour, one with the eggs, and one with the breadcrumbs.

  4. Season

    Season the flour and breadcrumbs with a pinch of salt.

  5. Dredge

    Working a couple olives at a time, dredge in the flour, then the egg wash, then the breadcrumbs, coating entirely.

  6. Transfer

    Transfer to a tray and chill in the fridge for 30 minutes.

  7. Heat

    Half-fill a deep saucepan with oil and heat it to 350 degrees F.

  8. Fry

    Working in batches, fry the olives for about 1 1/2 - 2 minutes, or until golden and crispy.

  9. Spoon

    Remove with a slotted spoon, and transfer to a plate lined with paper towels to absorb any excess oil.

  10. Drop

    Drop the parsley into the oil and fry for about 1 - 2 minutes, or until crispy.

  11. Spoon

    Spoon the marinara onto the base of a plate, then top with the olives, crispy parsley, a sprinkle of sea salt, and fresh squeezed lemon juice.

Whipped Feta Stuffed Fried Olives with Marinara by @dennistheprescott

1h10

4 servings

🧀

200 g

Feta

1 tbsp

Lillet

🍋

1

Lemon zest

🧄

1

Garlic clove

🌶️

0.5 tsp

Dried red chili flakes

🌿

0.5 tsp

Dried oregano

🍋

1

Lemon juice

🫒

1 tbsp

Olive oil

🫒

300 g

Pitted green olives

🌾

120 g

Flour

🥚

2

Eggs

🥖

230 g

Dried breadcrumbs

🌿

Flat-leaf parsley

🧂

Sea salt

🍇

Grapeseed oil

🍅

240 ml

Marinara

Preparation Steps

  1. Step 1/11

    In a food processor, combine feta, Lillet, lemon zest, garlic, chili flakes, oregano, lemon juice, and olive oil, and pulse until smooth and well combined.

    🧀Feta
    Lillet
    🍋Lemon zest
    🧄Garlic clove
    🌶️Dried red chili flakes
    🌿Dried oregano
    🍋Lemon juice
    🫒Olive oil

  2. Step 2/11

    Transfer to a piping bag fitted with a 5mm nozzle, then working one at a time, pipe into each olive until full.

    🫒Pitted green olives
    Piping bag with nozzle

  3. Step 3/11

    Grab 3 separate bowls, one with the flour, one with the eggs, and one with the breadcrumbs.

    🌾Flour
    🥚Eggs
    🥖Dried breadcrumbs
    🥣Bowls

  4. Step 4/11

    Season the flour and breadcrumbs with a pinch of salt.

    🌾Flour
    🥖Dried breadcrumbs
    🧂Sea salt
    🥣Bowls

  5. Step 5/11

    Working a couple olives at a time, dredge in the flour, then the egg wash, then the breadcrumbs, coating entirely.

    🫒Pitted green olives
    🌾Flour
    🥚Eggs
    🥖Dried breadcrumbs
    🥣Bowls

  6. Step 6/11

    Transfer to a tray and chill in the fridge for 30 minutes.

    🫒Pitted green olives
    🍳Tray

  7. Step 7/11

    Half-fill a deep saucepan with oil and heat it to 350 degrees F.

    🍇Grapeseed oil
    🍲Deep saucepan

  8. Step 8/11

    Working in batches, fry the olives for about 1 1/2 - 2 minutes, or until golden and crispy.

    🫒Pitted green olives
    🍇Grapeseed oil
    🍲Deep saucepan

  9. Step 9/11

    Remove with a slotted spoon, and transfer to a plate lined with paper towels to absorb any excess oil.

    🥄Slotted spoon
    🧻Paper towels
    🍽️Plate

  10. Step 10/11

    Drop the parsley into the oil and fry for about 1 - 2 minutes, or until crispy.

    🌿Flat-leaf parsley
    🍇Grapeseed oil
    🍲Deep saucepan

  11. Step 11/11

    Spoon the marinara onto the base of a plate, then top with the olives, crispy parsley, a sprinkle of sea salt, and fresh squeezed lemon juice.

    🍅Marinara
    🫒Pitted green olives
    🌿Flat-leaf parsley
    🧂Sea salt
    🍋Lemon juice
    🍽️Plate

Composition

Ingredients

Types

Dairy, Alcohol, Fruit, Vegetables, Spices, Oil, Grains, Eggs, Herbs, Sauce

Ingredients

Feta, Lillet, Lemon zest, Garlic clove, Dried red chili flakes, Dried oregano, Lemon juice, Olive oil, Pitted green olives, Flour, Eggs, Dried breadcrumbs, Flat-leaf parsley, Sea salt, Grapeseed oil, Marinara

Notes

Lemon zest (zest of 1 lemon, grated), Garlic clove (grated), Eggs (lightly beaten), Flat-leaf parsley (small bunch), Marinara (your favourite, warmed)

Allergens

Milk, Sulphites, Gluten, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 32g, Fat: 27g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1100mg, Calcium: 220mg, Iron: 2mg, Potassium: 180mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 12mg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

10 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Piping bag with nozzle, Bowls, Tray, Slotted spoon, Paper towels, Deep saucepan, Plate

Appliances

Food processor, Refrigerator

Type

Type

Type Of Dish

Appetizer, Finger Food, Fried Snack

Occasions

Party, Happy Hour, Game Day

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crispy, Gooey, Creamy

Flavors

Tangy, Savory, Garlicky, Citrusy, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Uncooked breaded olives (before frying) : up to 1 day (covered on a tray,refrigerated), Fried leftovers : up to 2 days (airtight container,refrigerated,reheat in oven or air fryer to restore crispness, not microwave)