Ascolana olives

Method

1. Heat the oil in a large, deep, heavy-based saucepan until it reads 180°C on the digital probe thermometer. (If you don’t have a digital probe thermometer, heat the oil until a cube of bread turns golden brown in 30-40 seconds.) Meanwhile put the flour on a large plate, put the beaten egg in a shallow bowl and toss the breadcrumbs with a good grating of zest from the lemon and the grated grana padano on another large plate.
2. Stuff an olive with half an anchovy fillet, then roll in the flour to coat.
   Dip in the beaten egg, then toss in the breadcrumbs, using your fingers to press the crumbs all over the olive. Repeat using the remaining olives.
3. Line a plate with kitchen paper. Once the oil is at the right temperature, use a slotted spoon or frying basket to lower half the olives into the oil and fry for 2 minutes until golden brown and crunchy. Lift out the olives, using the slotted spoon or basket, then drain the olives on the kitchen paper. Repeat with the remaining olives. Drizzle with a squeeze of lemon juice if you like and enjoy the olives with drinks.
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