Name: Deep-fried olives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: 100g panko or coarse dried breadcrumbs; 4 crushed juniper berries; 160g feta-stuffed olives; 3 tbsp plain flour; 1 egg beaten; 300ml vegetable oil; 2 tsp dry vermouth; 100g mayonnaise; 1 tsp lemon juice

100g panko
or coarse dried breadcrumbs
4 crushed juniper berries
160g feta-stuffed olives
3 tbsp plain flour
1 egg
beaten
300ml vegetable oil

For the lemon and vermouth mayo

2 tsp dry vermouth
100g mayonnaise
1 tsp lemon juice

Method

step 1
Crush 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 2
Heat 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 3
To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.