Crispy Feta Stuffed Fried Olives with Garlicky Yogurt
Crispy feta stuffed olives fried until golden and served with garlicky yogurt and warm paprika chili butter, a bold and savory appetizer perfect for sharing.
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Olives
- 1 cup castelvetrano olives drained and pitted
- 4 oz feta
Breading
- 1/2 cup all purpose flour
- 1 cup italian breadcrumbs
- 2 eggs
- 1/2 tsp garlic salt divided between eggs & flour
- 1/2 tsp smoked paprika divided between eggs & flour
For Frying
- 1 cup avocado oil for frying
Garlicky Yogurt
- 1 cup full fat greek yogurt
- 1 garlic grated
- 1 tsp lemon juice
- 1/4 tsp salt or to taste
Paprika Butter
- 3 tbsp butter
- 1 garlic grated
- 1 tsp smoked parika
- 1/4 tsp crushed red pepper
Drain the Castelvetrano olives and pat them dry. Cut small pieces of feta from the block so they fit into the opening of each olive, then gently press the feta inside.
In one bowl combine the flour and garlic salt. In a second bowl whisk the eggs with smoked paprika and garlic salt. Place the Italian breadcrumbs in a third bowl.
Coat each olive in the flour, dip it in the egg mixture, then roll it in the breadcrumbs. Dip the olives back into the egg and breadcrumbs again to create a double coating.
Heat about 1 inch of avocado oil in a skillet over medium heat. Fry the olives in small batches for 1 to 2 minutes until golden and crispy.
Transfer the olives to a plate lined with paper towels.
In a bowl mix the Greek yogurt, grated garlic, salt, and lemon juice. Stir well and adjust the salt to taste.
Melt the butter in a small pan over low heat. Add the garlic, smoked paprika, and crushed red pepper flakes and cook for about 30 seconds until fragrant.
Spread the garlicky yogurt onto a serving plate. Arrange the fried olives on the side and spoon the warm paprika butter over the yogurt before serving.
