Fried snack olives

Prepare a traditional egg/flour crumb coating station:

To do this, whisk the two eggs together and set them aside. Prepare two separate plates, one with the all-purpose flour and one with the panko breadcrumbs.

Crumble the feta cheese. Fill

the olives with a small spoon or with your fingers with cheese.

Dust the olives with flour.
This doesn't have to be done individually. You can toss several olives in the bowl with the flour.

Place the flour-dusted olives into the egg mixture — make sure your hands are dry so that no flour falls off the olives.

Add the olives to the prepared panko crumbs, making sure they're completely coated. When you remove the olives, brush them with egg again for an extra crunch!

Roll the olives one at a time with your palms in a circular motion (similar to rolling a meatball) and a little extra breadcrumbs. Be careful not to let them fall apart, and set them aside on a large plate, making sure they're not touching.

Prepare a pan with enough oil to cover the breaded olives. Heat the oil. Be careful not to heat the olive oil beyond its smoking point.

Using a slotted spoon, carefully lower the olives into the oil and fry. Make sure the pan isn't too full, and remove them when they're golden brown.

Enjoy these spicy and crunchy snack olives with some yogurt and lemon juice!