Coat feta-stuffed olives with juniper-flavoured breadcrumbs to make these easy canapés. Serve on skewers with a lemon and vermouth mayonnaise on the side
Prep:20 mins
Serves 4-6
100g panko or coarse dried breadcrumbs 4 crushed juniper berries160g feta-stuffed olives3 tbsp plain flour1 egg, beaten300ml vegetable oil
STEP 1Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.STEP 2Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they’ll be very hot inside.STEP 3To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.
