Smoked Feta & Sun-Dried Tomato Fritters with Olive Aioli

Instructions

1. 1

   Crumble the smoked feta cheese into a large mixing bowl.

   ~5 min
2. 2

   Drain the sun-dried tomatoes from their oil, reserving a little oil if desired for the aioli. Finely chop the sun-dried tomatoes and add them to the bowl with the feta.

   ~5 min
3. 3

   In a separate bowl, whisk together the flour, baking powder, and a pinch of black pepper. Add the egg and milk to the dry ingredients and whisk until a smooth batter forms. Stir in the chopped fresh parsley.

   ~5 min
4. 4

   Gently fold the feta and sun-dried tomato mixture into the batter.

   ~2 min
5. 5

   Heat about 1 inch of olive oil in a frying pan over medium-high heat.

   ~5 min
6. 6

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.

   ~10 min
7. 7

   Remove the fritters with a slotted spoon and drain on paper towels.

   ~1 min
8. 8

   While the fritters are frying, prepare the olive aioli. In a small bowl or food processor, combine the mayonnaise, finely chopped Kalamata olives, minced garlic clove, and lemon juice. Season with a pinch of black pepper. Mix until well combined.

   ~5 min
9. 9

   Serve the warm fritters immediately with the olive aioli for dipping.

   ~2 min