Fried Olives with Garlic Aioli
A crispy new twist on a favorite cocktail party finger food, paired with a zesty aioli for dipping- for the ultimate party treat.
Ingredients
For The Fried Olives
- 1 5 1/2 oz jar of small pimento stuffed olives
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- 1 egg beaten
- canola oil, for frying
For The Garlic Aioli
- 1/3 cup mayonnaise
- 1 scant tbsp lemon juice
- 1 heaping tbsp minced garlic
- salt & pepper, to taste
Instructions
To Make The Aioli
- Mix all the ingredients together. Chill before serving.
To Make The Fried Olives
- Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer.
- Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl.
- Dredge the olives in the flour, and then into the beaten egg or buttermilk.
- Roll them around in the breadcrumbs until evenly coated.
- Working in batches, fry the olives in the hot oil, just until they are golden brown.
- Remove the fried olives to a paper towel lined plate to absorb the excess oil.
- Serve warm, with the aioli.
Notes
recipe adapted from The View From Great Island