Excellent & Easy Olive Fritters

Excellent & Easy Olive Fritters

These fritters still taste great when cooled and even people who don't like olives can enjoy them. They're great with anything from beer to wine.


Seedless black olives
1 can
Dried tomato
30 g
White flour
50 g
90 g
Finely ground panko
as needed
Vegetable oil
as needed


1. Reconstitute the dried tomatoes in water for about 5 minutes.
2. Drain the water and slice into strips small enough to fit into the olives.
3. Drain the water from the olives.
4. Stick the slices of dried tomatoes into the olives.
5. Combine the flour and water to make the coating.
6. Coat the olives in the coating and place into the bowl of panko.
7. Evenly coat the olives with the panko.
8. Pour the whole bowl, olives + panko, onto a shallow metal pan and place in the freezer.
9. Heat oil in a frying pan. Fry the olives until golden brown and then they're done.
10. Pat dry the excess oil.

Story Behind this Recipe

This is an original side dish that I came up with.