Description
Crunchy, golden, and brimming with flavor, Crispy Fried Olives with Garlic Aioli are the perfect appetizer or snack to wow your guests. The crisp coating of panko bread crumbs adds texture, while the garlic aioli offers a creamy, tangy contrast. Simple yet sophisticated, this recipe will elevate any gathering or quiet evening in.
Ingredients
Scale
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.
Notes
- Oil Tips: Avoid overheating the oil to prevent burning the coating.
- Variations: Try blue cheese, jalapeño, or garlic-stuffed olives for added flavor.
- Storage: Garlic aioli can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean-inspired