- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 281 mg
Fried olives make an unexpected and elegant nibble for a party. They are perfect for the holidays but also on a summer evening with a glass of wine. Ree sprinkles hers with parsley, but you could serve with a dipping sauce of marinara or sprinkle over some grated Parmesan.
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 281 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Heat 2 inches of oil in a heavy-bottomed pot to 350 degrees F.
- Dry the olives on a paper towel lined sheet pan. Add the flour, eggs and panko breadcrumbs to three separate shallow dishes. Season the breadcrumbs with the Italian seasoning and crushed red pepper flakes.
- Bread the olives by dredging a few in the flour, coating them completely, then dipping in the eggs, then coating in the breadcrumbs. Set aside and repeat with the remaining olives.
- Working in a few batches, fry the olives in the hot oil until crispy and golden, 1 to 2 minutes. Remove them to a wire rack over a paper towel lined sheet tray. Continue to fry the remaining olives.
- Transfer the cooked olives to a serving platter and sprinkle with the parsley. Serve with toothpicks on the side.
