Batter For Fried Olives
½ c. all-purpose flour
½ c. semolina
1¼ c. buttermilk, an a little more if needed
1/4 t. kosher salt
Manzanilla olives, large pitted
Whisk all ingredients together in medium size bowl making sure there are no lumps. The batter should be thick enough to coat the olives with a thin layer of batter, if to thick thin with a little more buttermilk.
Dip olives in the batter letting excess drip off and deep fry in 350-degree peanut oil. Drain on paper towel and sprinkle lightly with kosher salt