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Fried Green Olives with Caper-Anchovy St




Source of Recipe


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CAPER-ANCHOVY STUFFED OLIVES:
20 large green olives -- pitted
2 teaspoons drained capers
4 anchovies -- minced
2 teaspoons ground almonds or pine nuts
1 large clove garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Ground black pepper

WHIPPED EGG WHITE BATTER:
3/4 cup white flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
2 tablespoons olive oil
1 egg white -- whipped to soft peak

2 quarts olive oil -- for frying

TO PREPARE:
For the olives, soak olives in 3 cups cold water for 20 minutes, changing water after 10 minutes. Drain olives and pat them dry.

Meanwhile, mix next 7 ingredients plus 1/4 teaspoon pepper in a small bowl to make the filling. Use a small knife with a sharp point to stuff each soaked olive with about 1/4 teaspoon of this filling.

For the batter, mix first 3 ingredients in a small bowl. Stir in milk, oil, and 1/3 cup water. Fold in whipped egg whites.

TO COOK:
Heat oven to 200°F. Heat oil in a Dutch oven or electric deep fryer to 365°F. Dip each stuffed olive into the batter just before placing in in the hot oil. Working in batches to avoid overcrowding, fry olives until golden brown, about 2 minutes. Drain olives on paper towels; transfer to a heatproof platter and keep them warm in the oven until ready to serve. (Can be kept warm up to 1/2 hour.)

Serves: 5 to 10