for the olives:
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)
for the yogurt ouzo lemon dip:
2 tablespoons of ouzo
100 gr yoghurt
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon olive oil
¼ teaspoon salt
for the fries stuffed olives:
Fill the olives with feta (or another ingredient of your choice) and dry them with kitchen paper.
Pour enough olive oil into a saucepan to reach a depth of 2 inches. Heat medium-high.
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.
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.
Fry the olives in the pre-heated oil in three batches until golden brown; about 45 seconds.
Drain the olives on a paper towel.
Serve the olives warm, and the yogurt-ouzo-lemon dip chilled.
for the yogurt ouzo lemon dip: 1. Mix the ouzo, yogurt, lemon juice, honey, olive oil and salt.
WORDS: Katerina Sakelliou
PHOTOS: Annette Spaan
Katerina Sakelliou was born on Poros island, from where she cooks and shares her favorite adventures and recipes on her blog, Katerina's Kouzina, at katerinaskouzina.com.
Annette Spaan is a Dutch journalist, copywriter, travel and food photographer at annettespaan.com