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Drain the olives on a piece of paper towel to remove the excess brine.In a bowl, mix the smoked feta, parmesan cheese, lemon zest and chopped parsley until you get a semi smooth paste. Place the mixture into a piping bag fitted with a 1 cm plain nozzle. Pipe a little mixture into each olive and set aside.Place the flour in a shallow bowl, the lightly beaten egg in another and the breadcrumbs in a third bowl.Heat the oil for shallow frying in a deep, heavy–based pan to 180°C.Working one at a time, dust the olives in flour, dip in egg and toss to coat in the breadcrumbs. Dip the olives in the egg again and coat in the breadcrumbs, then place on a tray lined with baking paper.Fry the olives for 1–2 minutes or until light golden, then drain on a piece of paper towel. Work in small batches so you don't overcrowd the pan.Serve warm. Photography by Adam Liaw.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.