Excellent & Easy Olive Fritters

1. 1

   Reconstitute the dried tomatoes in water for about 5 minutes.

2. 2

   Drain the water and slice into strips small enough to fit into the olives.

3. 3

   Drain the water from the olives.

4. 4

   Stick the slices of dried tomatoes into the olives.

5. 5

   Combine the flour and water to make the coating.

6. 6

   Coat the olives in the coating and place into the bowl of panko.

7. 7

   Evenly coat the olives with the panko.

8. 8

   Pour the whole bowl, olives + panko, onto a shallow metal pan and place in the freezer.

9. 9

   Heat oil in a frying pan.

10. 10

    Fry the olives until golden brown and then they're done.

11. 11

    Pat dry the excess oil.

No additional tips available.