Description
Crispy fried olives coated in a crunchy panko breading, served with a tangy and flavorful garlic aioli dipping sauce. Perfect as an appetizer or snack, these golden-brown olives offer a delightful combination of textures and bold garlic taste.
Ingredients
Scale
Fried Olives
- 1 (5 1/2 oz) jar of small pimento stuffed olives
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- 1 egg, beaten
- Canola oil, for frying (about 1-2 cups)
Garlic Aioli
- 1/3 cup mayonnaise
- 1 scant tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt and pepper, to taste
Instructions
- Prepare the Fried Olives: Drain the olives from their jar and pat them dry thoroughly with paper towels to remove excess moisture. This ensures the coating will stick better and the olives fry up crispy.
- Coat the Olives: Coat each olive first in flour, making sure they are fully covered. Next, dip the floured olive into the beaten egg, allowing any excess to drip off. Finally, coat the olive in panko bread crumbs for a crunchy exterior. Repeat this flour, egg, and panko coating process for all olives.
- Heat the Oil: In a deep pan or skillet, heat canola oil over medium heat until it reaches around 350°F (175°C), suitable for frying.
- Fry the Olives: Carefully place the coated olives into the hot oil and fry them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Make the Garlic Aioli: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and pepper until all ingredients are well combined and the aioli is smooth and flavorful.
- Serve: Plate the fried olives alongside the garlic aioli for dipping. Serve immediately for the best crunch and taste.
Notes
- Ensure olives are well dried before breading to prevent sogginess.
- The garlic aioli can be made ahead and refrigerated for up to one day.
- You can experiment with different types of olives or add herbs to the breadcrumb mixture for extra flavor.
- Use a thermometer to maintain the oil temperature to get evenly fried olives.
- For a lighter option, try baking the breaded olives at 400°F (200°C) for 10-15 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: fried olives, garlic aioli, panko breaded olives, appetizer, snack, Mediterranean recipe
