Description
Crispy fried olives served with a creamy garlic aioli, perfect as a savory appetizer or snack. These small pimento-stuffed olives are coated in a crunchy panko and flour breading and fried to golden perfection, then paired with a zesty homemade garlic aioli for dipping.
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: Begin by draining the small pimento-stuffed olives from the jar and pat them dry with paper towels to remove excess moisture for better breading adherence.
- Set up Breading Stations: Place the flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl to create a breading station for the olives.
- Coat the Olives: Dip each olive first into the flour, ensuring it’s fully coated, then into the beaten egg, and finally roll it in the panko breadcrumbs until evenly covered. Set aside on a plate.
- Heat the Oil: In a deep, heavy-bottomed pan, heat about 2 inches of canola oil over medium heat to approximately 350°F (175°C) for frying. To test, drop a small breadcrumb into the oil; it should sizzle and float immediately.
- Fry the Olives: Carefully add coated olives in small batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove olives and place on paper towels to drain excess oil.
- Make the Garlic Aioli: In a small bowl, combine the mayonnaise, lemon juice, minced garlic, and salt and pepper to taste. Mix thoroughly until smooth and refrigerate until ready to serve.
- Serve: Arrange the fried olives on a serving plate alongside the garlic aioli for dipping. Serve immediately for the best texture and flavor.
Notes
- Ensure olives are patted dry to help the breading stick better and prevent splattering during frying.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust the garlic quantity in the aioli according to your tolerance for raw garlic intensity.
- Canola oil is preferred for its high smoke point, but vegetable or peanut oil can also be used for frying.
- Serve immediately for optimal crispness; leftovers can be reheated in an air fryer but may lose some crunch.
