Name: Deep-fried olive, tomato and salami skewers
Cook time: 35 min
Total time: 35 min
Ingredients: 1 egg, beaten lightly; 2 tablespoon milk; 1/2 cup (50g) packaged breadcrumbs; 1/4 cup (20g) finely grated parmesan cheese; 24 feta-stuffed large green olives (230g); 24 fresh basil leaves; 2/3 cup (100g) drained semi-dried tomatoes; 6 slice hot salami (80g), quartered vegetable oil, for deep-frying

Ingredients

1 egg, beaten lightly

2 tablespoon milk

1/2 cup (50g) packaged breadcrumbs

1/4 cup (20g) finely grated parmesan cheese

24 feta-stuffed large green olives (230g)

24 fresh basil leaves

2/3 cup (100g) drained semi-dried tomatoes

6 slice hot salami (80g), quartered vegetable oil, for deep-frying

Method

1.Whisk egg and milk in small bowl; combine breadcrumbs and cheese in another small bowl.

2.Dip olives, one at a time, in egg mixture then in breadcrumb mixture. Repeat process to double-coat olives; place on a baking-paper-lined oven tray. Cover; refrigerate 15 minutes.

3.Meanwhile, thread one basil leaf, one semi-dried tomato and one salami quarter onto each skewer.

4.Heat oil in wok; deep-fry olives, in batches, until golden brown. Drain on absorbent paper before threading one onto each skewer.

We used feta-stuffed olives, but any variety of large stuffed green olives can be substituted.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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