Description
Crispy fried green olives coated in a flavorful Parmesan panko crust, served with a zesty garlic aioli dipping sauce. This appetizer is easy to prepare and perfect for entertaining or a tasty snack.
Ingredients
Scale
Olives and Coating
- 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 Olives: Drain the olives thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating adheres properly.
- Mix Flour Coating: In a shallow bowl, whisk together the flour with salt and pepper to season evenly.
- Beat Eggs: In a separate shallow bowl, beat the eggs until smooth, this will help the breadcrumb mixture stick to the olives.
- Prepare Breadcrumb Mixture: In a third shallow bowl, mix the panko breadcrumbs with grated Parmesan cheese for a flavorful crust.
- Heat Oil: Pour vegetable oil into a deep skillet or frying pan, heating over medium-high heat, enough to submerge olives halfway for frying.
- Coat Olives: Dredge each olive first in the flour mixture, then dip them into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Fry Olives: Fry the olives in batches for 2-3 minutes each until golden brown and crispy. Use a slotted spoon to remove and place on paper towels to drain excess oil.
- Make Garlic Aioli: While the olives fry, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl to create a flavorful dipping sauce.
- Serve: Plate the crispy fried olives alongside the garlic aioli and serve immediately for the best taste and texture.
Notes
- Make sure olives are well dried before coating to prevent sogginess.
- Use pitted olives to make eating easier and safer.
- For extra crispiness, refrigerate coated olives for 10-15 minutes before frying.
- Monitor oil temperature to avoid burning; keep it steady at medium-high heat.
- Leftover garlic aioli can be stored in the refrigerator for up to 3 days.
