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.
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
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.