Fried olives with ricotta

snack · ⏱ 25 min · 8 portions · 28.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

Fried olives with ricotta from Roberta Pagnier 50 g ricotta 1 piece garlic 1 piece lemon 5 g parsley 5 g rosemary 25 g parmigiano reggiano 1.23 ml chili flakes 260 g green olives with basil 1 l sunflower oil 3 pieces egg 50 g wheat flour 100 g panko 44.36 ml mayonnaise 2.46 ml lemon juice pepper to taste mix ricotta filling and pipe into olives fill and stuff olives with ricotta, ready for coating set up breading stations with flour, beaten eggs, and panko roll stuffed olives in flour, egg, and panko (double coat) fry coated olives at 175°C until light brown, then drain make lemon mayonnaise with remaining garlic and lemon juice, season with pepper serve fried olives with lemon mayonnaise and lemon pieces remaining · 0.5 pieces half · 0.5 pieces pieces? zest sunflower oil