Crispy Fried Olives with Aioli & Lemon

1.

Pat the olives dry with kitchen paper. Toss lightly in flour until coated.

2.

In a bowl, whisk together the flour, water, smoked paprika and salt until you have a smooth batter with the consistency of double cream

3.

Heat vegetable oil in a deep pan to 180°C

4.

Dip the floured olives into the batter, allowing any excess to drip away, then fry in batches for 2–3 minutes until crisp and golden.

5.

Transfer to kitchen paper to drain, then serve immediately with aioli and lemon wedges.