Prepare the batter by putting the flour, the beer, the egg yolks, the lemon zest, and the grated cheese. Slowly whisk until a thick batter forms. You don’t want it to be too thin, if so, then add more flour.
Remove the kernels from the olives, heat the oil in the pan, dip the olives one by one in the batter and start frying them. Put the olive balls on an absorbent paper to drain up and after that, serve them hot as an appetizer. Your guests will thank you for that!