Description
Crispy fried green olives coated in a Parmesan panko crust served with a zesty garlic aioli, perfect as a savory appetizer or 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 green olives from the jar and pat them dry thoroughly using paper towels. Removing excess moisture is key to achieving a crisp coating.
- Mix Flour Seasoning: In a shallow bowl, whisk together the all-purpose flour with salt and pepper to evenly season the flour coating.
- Beat Eggs: In a second shallow bowl, beat the two large eggs until smooth; this will act as a binder for the breading.
- Prepare Breadcrumb Mixture: In a third shallow bowl, combine the panko breadcrumbs with grated Parmesan cheese to create a flavorful and crunchy outer crust.
- Heat Oil: In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Fill the pan with enough oil to submerge the olives about halfway, warming it to roughly 350°F (175°C) for frying.
- Bread the Olives: Working one at a time, dredge each olive first in the seasoned flour, then dip into the beaten egg, and finally coat evenly with the panko and Parmesan mixture.
- Fry the Olives: Fry the breaded olives in batches for 2-3 minutes or until the coating is golden brown and crispy. Use a slotted spoon to remove the olives and place them on paper towels to drain excess oil.
- Make 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 to create the garlic aioli dipping sauce.
- Serve: Plate the crispy fried olives alongside the garlic aioli for dipping. Serve immediately to enjoy the best texture and flavor.
Notes
- Be sure to dry the olives thoroughly to prevent oil splatter during frying.
- You can adjust the seasoning in the flour and aioli to suit your taste preferences.
- Use fresh panko breadcrumbs for maximum crunchiness.
- Maintain the oil temperature around 350°F to ensure even cooking without absorbing excess oil.
- This recipe is best served right after frying to keep the olives crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
