Caesar Fried Chicken Olives

One for the salty queens

30 minutes prep

10 minutes cook

Serves 4

Nell Carter

Ingredients

Stuffed olives:

2020 large green pitted olives (Gordal or Castelvetrano are best)

50gmascarpone

1anchovy fillet, minced

1 tbsp grated Parmesan

½ garlic clove, minced

½ tsplemon zest

black pepper, to taste

Fried chicken batter:

100gplain flour

2 tbspcornflour (for crispiness)

100ml buttermilk

2 tspgarlic powder

2 tsponion powder

½ tspsmoked paprika

¼ tspturmeric

¼ tspwhite pepper

pinchsalt

Caesar dip:

3 tbspmayo

2 tbspcrème fraîche or Greek yoghurt

½ tsphoney

1small garlic clove, grated

1 tsp lemon juice

black pepper, to taste

Fat gordal olives with a Caesar-style cream cheese filling, coated and deep-fried in golden buttermilk fried chicken batter

Method

Mix together mascarpone, anchovy, Parmesan, garlic, lemon zest, and black pepper until smooth, then put into the fridge for 10–15 minutes to firm slightly.

Pipe or spoon into olives and chill again until ready to fry.

Dip stuffed olives into buttermilk, then dredge in seasoned flour. For extra texture, dip again in buttermilk and dredge a second time.

Heat neutral oil to 170–180°C and fry olives in batches until golden and crisp (about 1–2 minutes). Once ready, remove with a slotted spoon and drain on kitchen paper.

For the dip, stir together all the ingredients until smooth and silky. Serve the hot olives scattered with extra grated Parmesan, alongside the Caesar dip for dunking. Best enjoyed immediately!