Fried Olives with Garlic Aioli (Print Version)

# Ingredients:

→ For the Fried Olives

01 - 1 jar (5 1/2 oz) small pimento-stuffed olives
02 - 1/2 cup panko bread crumbs
03 - 1/2 cup flour
04 - 1 egg, beaten
05 - Canola oil, for frying

→ For the Garlic Aioli

06 - 1/3 cup mayonnaise
07 - 1 scant tbsp lemon juice
08 - 1 heaping tbsp minced garlic
09 - Salt and pepper, to taste

# Instructions:

01 - Mix mayonnaise, lemon juice, minced garlic, salt, and pepper together in a bowl. Chill before serving.
02 - Heat a couple of inches of canola oil in a Dutch oven until it reaches 325-350°F on a thermometer.
03 - Place flour and bread crumbs on flat plates. Beat the egg in a small bowl.
04 - Dredge pimento-stuffed olives in flour, then into the beaten egg, and roll them in the breadcrumbs until evenly coated.
05 - Working in batches, fry the coated olives in the hot oil until golden brown.
06 - Transfer fried olives to a paper towel-lined plate to absorb excess oil. Serve warm with garlic aioli.

# Notes:

01 - Always use pitted olives when frying.
02 - Peanut oil is a suitable substitute for canola oil.
03 - Cheese-stuffed olives can add a unique twist to the recipe.

Back