Description
Crispy fried olives coated in a golden panko and Parmesan crust, served with a flavorful homemade garlic aioli for dipping. This appetizer combines the salty bite of green olives with a crunchy exterior and creamy garlic dip, perfect for entertaining or a tasty snack.
Ingredients
Scale
Fried Olives
- 1 jar green olives, pitted (about 15 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil, for frying
Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the olives: Drain the olives thoroughly and pat them dry using paper towels to remove excess moisture, which helps the coating adhere better and prevents oil splatter during frying.
- Mix the flour seasoning: In a shallow bowl, whisk together the all-purpose flour, salt, and pepper. This seasoned flour will provide the initial coating for the olives.
- Beat the eggs: In a second shallow bowl, beat the two large eggs until smooth to create the binding layer between the flour and breadcrumb coatings.
- Combine breadcrumbs and cheese: In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese to create a flavorful, crunchy outer crust.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth sufficient to submerge the olives halfway. Heat over medium-high heat until the oil reaches 350°F (175°C) or is hot enough to sizzle a breadcrumb on contact.
- Coat the olives: Dredge each olive first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the panko and Parmesan breadcrumb mixture.
- Fry the olives: Carefully fry the coated olives in batches, cooking each batch for 2 to 3 minutes or until the olives turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
- Prepare the garlic aioli: While the olives fry, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix well until smooth and flavorful.
- Serve: Plate the crispy fried olives alongside the garlic aioli for dipping and enjoy immediately for the best texture and flavor.
Notes
- Ensure olives are thoroughly dried to prevent oil splatter and to help coatings stick.
- Use a thermometer to maintain oil temperature around 350°F for optimal crispiness without absorbing excess oil.
- Frying in small batches prevents lowering the oil temperature, ensuring even cooking.
- Leftover garlic aioli can be refrigerated for up to 3 days.
- For a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce.
