Con Poulos
Looking for party food ideas? If you’re searching for a fabulous finger food recipe, try these fried green olives. They’re made with a spicy harissa and sundried tomato stuffing and served with a lemon and fennel seed aioli – delicious!
Test Kitchen tip
Reduce waste and use the oil from the jar of sundried tomatoes in a tasty vinaigrette.
Looking for more party food recipes? Here are our favourite finger food ideas.
Ingredients
Method
Process sun-dried tomatoes and harissa in a small processer until smooth. Spoon into a small plastic piping bag; trim the end slightly. Pipe mixture into the cavity of each olive.
Make lemon fennel aioli.
Place flour in a shallow bowl. Whisk eggs in a second shallow bowl. Combine breadcrumbs and fennel seeds in a third shallow bowl. One at a time, coat olives in flour, then dip in egg; shake away excess. Toss in breadcrumbs to coat. Place olives on an oven tray lined with baking paper.
Fill a large saucepan one-third full with oil; heat over medium heat until 180°C (or when a cube of bread turns golden in 15 seconds). Cook olives, in two batches, for 30 seconds or until golden and crisp. Remove with a slotted spoon; drain on paper towel.
Serve fried olives warm with aioli. Sprinkle with salt flakes and extra toasted fennel seeds, if you like.
LEMON FENNEL AIOLI: Toast fennel seeds in a small frying pan over medium-low heat for 1 minute, stirring occasionally, or until fragrant. Transfer to a mortar and pestle; crush until almost a fine powder. Combine powder with remaining ingredients in a small bowl. Refrigerate until ready to serve.
