Stuff each olive with feta.
In a bowl, combine the flour, orange zest, garlic powder and chilli flakes.
In a second bowl, beat the eggs, and in a third bowl prepare the breadcrumb, parmesan and parsley.
Roll the olives in flour mixture, then in egg and finally in breadcrumbs mixture, to coat all over. Set aside.
Heat a deep-fat fryer to 180˚C.
Fry the coated olives for 20 -30 seconds in small batches, until golden brown, remove and drain on a paper towel. Repeat until all the olives all fried. Sprinkle with salt and pepper and serve within 30 minutes.
