2 dozen Nefeli Halkidiki Green olives pitted or green olives stuffed with your favorite stuffing (blue cheese, feta cheese, red pepper etc.)
3 tablespoons all-purpose flour
1 large egg, lightly beaten
1/2 cup dried breadcrumbs
2 cups vegetable oil for frying
1/4 cup grated Parmesan cheese
Soak olives in cold water for 5-10 minutes to reduce brininess. Drain and pat dry.
Put flour in a shallow dish. Pour the egg into another dish, and breadcrumbs with Parmesan cheese into a third.
Roll the olives first in the flour, then roll them in the beaten egg and finally in the breadcrumbs with the Parmesan. Put them on a plate and let them to rest in order to give the breading the chance to rest on the Olives and form a crust.
Heat vegetable oil in a pan over medium until hot but not smoking. Fry olives until golden brown, then remove them and drain on paper.
Serve on a platter along with Nefeli Red Florina Peppers cut in strips for extra taste and aroma and accompany all your cocktails with this great appetizer.