Crispy, salty, and deliciously addictive, Fried Olives with Garlic Aioli are the perfect appetizer for any occasion. These bite-sized snacks combine crunchy panko-coated pimento-stuffed olives with a tangy, creamy garlic aioli that adds a punch of flavor. Whether you’re hosting a gathering or looking for a fun snack to serve with drinks, this recipe is quick to prepare and guaranteed to impress. The garlic aioli is an easy-to-make dipping sauce that pairs perfectly with the crisp, savory olives. Let’s dive into this irresistible recipe!
Ingredients:
For the Fried Olives:
- 1 (5.5 oz) jar of small pimento-stuffed olives, drained and patted dry
- ½ cup panko bread crumbs
- ½ cup flour
- 1 egg, beaten
- Canola oil, for frying
For the Garlic Aioli:
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt and pepper, to taste
Instructions:
- Prepare the Coating Station: Set up three bowls for coating the olives. Place the flour in the first bowl, the beaten egg in the second bowl, and the panko bread crumbs in the third bowl.
- Coat the Olives: Dredge each olive in flour, shaking off any excess. Then dip the olives into the beaten egg, followed by rolling them in the panko bread crumbs to coat evenly. Set aside the coated olives on a plate.
- Fry the Olives: In a small pot or deep skillet, heat about 1 inch of canola oil over medium heat until hot (around 350°F or 175°C).Carefully fry the breaded olives in small batches for 2-3 minutes, or until golden and crispy. Utilize a slotted spoon to lift them out and transfer them to a plate lined with paper towels, allowing any excess oil to drain off.
- Prepare the Garlic Aioli: While the olives are frying, make the garlic aioli by combining the mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl. Stir well until smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Serve the fried olives warm with the garlic aioli on the side for dipping. Garnish with lemon wedges or fresh herbs for an extra touch.
Conclusion:
These Fried Olives with Garlic Aioli offer the perfect combination of crunch and flavor. The crisp panko coating provides a delightful contrast to the briny, savory olives, while the garlic aioli adds a creamy and zesty element that takes this appetizer to the next level. Whether you’re enjoying them as a party snack or a special treat, this recipe is sure to be a crowd-pleaser!
Crispy Fried Olives with Garlic Aioli
Ingredients
For the Fried Olives:
- 1 5.5 oz jar of small pimento-stuffed olives, drained and patted dry
- ½ cup panko bread crumbs
- ½ cup flour
- 1 egg beaten
- Canola oil for frying
For the Garlic Aioli:
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt and pepper to taste
Instructions
- Prepare the Coating Station: Set up three bowls for coating the olives. Place the flour in the first bowl, the beaten egg in the second bowl, and the panko bread crumbs in the third bowl.
- Coat the Olives: Dredge each olive in flour, shaking off any excess. Then dip the olives into the beaten egg, followed by rolling them in the panko bread crumbs to coat evenly. Set aside the coated olives on a plate.
- Fry the Olives: In a small pot or deep skillet, heat about 1 inch of canola oil over medium heat until hot (around 350°F or 175°C).Carefully fry the breaded olives in small batches for 2-3 minutes, or until golden and crispy. Utilize a slotted spoon to lift them out and transfer them to a plate lined with paper towels, allowing any excess oil to drain off.
- Prepare the Garlic Aioli: While the olives are frying, make the garlic aioli by combining the mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl. Stir well until smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Serve the fried olives warm with the garlic aioli on the side for dipping. Garnish with lemon wedges or fresh herbs for an extra touch.