Cheese Wrapped Olive Fritters

For this delicious tapa, olives are enclosed in a savory batter and fried. Use as part of a tapas buffet or as a nibble with cocktails. From a January 1986 issue of Bon Appetit in a "The Best of Madrid" feature. Standing and refrigeration time of batter is not included in prep time.

• Ready In: 45 mins
• Yields: 25 olives

Ingredients

• 1⁄4 cup all-purpose flour
• 1  teaspoon dry yeast
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3  cups  grated monterey jack cheese
• 3  egg yolks
• 1⁄4 cup beer
• 2  egg whites, room temperature
• 1  pinch cream of tartar
• 25  Spanish olives
•  vegetable oil, for deep frying

Directions

1. Mix flour, yeast, salt and pepper in medium bowl;add cheese.
2. Mix yolks into beer;gradually whisk into dry ingredients; continue whisking until smooth.
3. Beat whites with cream of tartar in another bowl until stiff but not dry; fold into batter.
4. Cover and let stand 1 1/2 hours; refrigerate 1 hour.
5. Pat olives dry.
6. Place 1 tablespoon batter in palm; add olive and mold batter around; coat with flour.
7. Repeat with remaining olives and batter.
8. Heat oil in saucepan to 375 degrees.
9. Add olives in batches (do not crowd) and fry until golden brown, about 3 minutes.
10. Drain well on paper towels and serve immediately.