Description
These crispy fried olives with garlic aioli are a perfect appetizer or snack, combining the briny bite of olives with a crunchy panko coating and a creamy, tangy garlic-infused dip. A delightful treat that’s quick to prepare and sure to impress.
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.
- Make Flour Mixture: In a shallow bowl, whisk together the all-purpose flour with salt and pepper to evenly season the coating base.
- Beat the Eggs: In a separate shallow bowl, beat the eggs until smooth; this will act as the binding layer between the flour and breadcrumbs.
- Prepare Breadcrumb Mixture: Combine the panko breadcrumbs and grated Parmesan cheese in another shallow bowl to add crispiness and flavor to the coating.
- Heat Oil: Pour vegetable oil into a deep skillet or frying pan until it is about halfway full. Heat over medium-high heat until shimmering and hot enough for frying (around 350°F or 175°C).
- Coat the Olives: Dredge each olive first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Fry the Olives: Fry the coated olives in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Make Garlic Aioli: While the olives fry, mix together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined to create a flavorful dipping sauce.
- Serve: Plate the warm fried olives alongside the garlic aioli and serve immediately for the best texture and flavor experience.
Notes
- Ensure olives are well dried before coating to prevent sogginess.
- Use pitted olives to avoid any hard bits while eating.
- Maintain oil temperature to avoid greasy or undercooked olives.
- Can be made ahead by frying and reheating briefly in an oven to retain crispiness.
- For vegetarian version, confirm Parmesan is rennet-free or substitute with nutritional yeast.
