Description
Crispy Fried Olives served with a zesty homemade Garlic Aioli make a perfect appetizer or snack. This easy recipe features pimento-stuffed olives coated in a light, crunchy panko crust and fried to golden perfection, complemented by a creamy garlic aioli with a hint of lemon.
Ingredients
Scale
Fried Olives
- 1 5 1/2 oz jar of small pimento-stuffed olives, drained
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- Canola oil, for frying
Garlic Aioli
- 1/3 cup mayonnaise
- 1 scant tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt and pepper, to taste
Instructions
- Prepare the Olives: Drain the jar of pimento-stuffed olives thoroughly and pat them dry with paper towels to remove excess moisture. This helps the coating adhere better and prevents splattering during frying.
- Coat the Olives: Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Roll each olive first in the flour, shaking off the excess, then dip into the egg to coat completely, and finally roll in the panko breadcrumbs to form a crispy crust. Place the coated olives on a plate ready for frying.
- Heat the Oil: Pour enough canola oil into a deep skillet or frying pan to cover the olives (about 1-2 inches deep). Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
- Fry the Olives: Carefully add the coated olives in batches to the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Make the Garlic Aioli: In a small bowl, combine the mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
- Serve: Arrange the fried olives on a serving dish alongside the garlic aioli for dipping. Serve immediately while warm and crispy for the best experience.
Notes
- Ensure olives are well dried before breading to prevent sogginess.
- Use fresh minced garlic in the aioli for a vibrant flavor.
- Maintain oil temperature to avoid greasy or undercooked bites.
- Serve the fried olives immediately for optimal crunchiness.
- Can substitute mayonnaise with vegan mayo for a vegan-friendly version.
