Fried Olives
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 47
- Sodium
- 281
- Total: 30 min
- Active: 25 min
Ingredients
Oil, for frying
1 cup blue cheese stuffed olives
1 cup garlic stuffed olives
1/3 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Chopped fresh parsley, for garnish
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.