Excellent & Easy Olive Fritters

• 1 can Seedless black olives
• 30 grams Dried tomato
• 50 grams White flour
• 90 grams Water
• 1 Finely ground panko
• 1 Vegetable oil

1. Reconstitute the dried tomatoes in water for about 5 minutes.
2. Drain the water and slice into strips small enough to fit into the olives.
3. Drain the water from the olives.
4. Stick the slices of dried tomatoes into the olives.
5. Combine the flour and water to make the coating.
6. Coat the olives in the coating and place into the bowl of panko.
7. Evenly coat the olives with the panko.
8. Pour the whole bowl, olives + panko, onto a shallow metal pan and place in the freezer.
9. Heat oil in a frying pan.
10. Fry the olives until golden brown and then they're done.
11. Pat dry the excess oil.

black olives, tomato, white flour, water, ground panko, vegetable oil

Taken from cookpad.com/us/recipes/145924-excellent-easy-olive-fritters (may not work)