Description
Crispy garlic-herb fried olives emerge as a Mediterranean-inspired appetizer that delights palates with unexpected textures. Italian green olives coated in herbed breadcrumbs provide a crunchy, savory experience you’ll crave at your next gathering.
Ingredients
Scale
- 1 jar (5.5 oz/156 g) small pimento stuffed olives
- ½ cup panko bread crumbs
- ½ cup flour
- 1 egg, beaten
- Canola oil, for frying
- ⅓ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- Salt, to taste
- Pepper, to taste
Instructions
- Aioli Preparation: Blend garlic aioli ingredients in a medium bowl until silky and uniform, then refrigerate to intensify flavors.
- Oil Heating: Fill a Dutch oven with canola oil to a 2-inch depth and carefully heat to 325-350°F using a deep-fry thermometer for optimal frying temperature.
- Breading Station: Create a three-part coating system with flour, beaten eggs, and breadcrumbs arranged in separate shallow dishes.
- Olive Coating: Methodically dredge each olive through flour, ensuring a light, even coverage, then dip into eggs, allowing excess to drip, and finally roll in breadcrumbs, pressing gently for a complete, crisp exterior.
- Frying Process: Carefully lower breaded olives into hot oil in small batches, preventing overcrowding, and fry for 2-3 minutes, rotating periodically to achieve a uniform golden-brown crispness.
- Draining and Serving: Remove olives with a slotted spoon and place on paper towels to eliminate excess oil, then plate immediately and serve alongside the chilled garlic aioli for a delectable dipping experience.
Notes
- Maintain Oil Temperature: Keep oil consistently between 325-350°F to ensure crispy, evenly cooked olives without burning.
- Breading Technique Matters: Press breadcrumbs gently onto olives to create a uniform, adherent coating that won’t fall off during frying.
- Batch Frying is Critical: Avoid overcrowding the pot to prevent temperature drops and ensure each olive gets perfectly golden and crisp.
- Drain Excess Oil Properly: Use paper towels to absorb oil immediately after frying, preserving the olives’ crunchiness and preventing sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 265
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg