Description
Crispy fried green olives coated in a flavorful Parmesan panko crust, served with a zesty homemade garlic aioli. This appetizer is perfect for sharing and packs a delightful crunch with every bite alongside a tangy, garlicky dipping sauce.
Ingredients
Scale
Olives and Breading
- 1 jar green olives, pitted (about 15 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil, for frying
Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Olives: Drain the olives thoroughly and pat them dry with paper towels to remove excess moisture, which helps the coating stick better and prevents splattering during frying.
- Mix Flour Seasoning: In a shallow bowl, whisk together the all-purpose flour with salt and pepper, ensuring the seasoning is evenly distributed for optimal flavor in the coating.
- Beat Eggs: Crack the eggs into another shallow bowl and beat them until smooth. This will be used as the second layer of the breading process.
- Combine Breadcrumb Mixture: In a third shallow bowl, mix the panko breadcrumbs with grated Parmesan cheese. This mixture provides the crispy, flavorful outer crust.
- Heat Oil: Pour vegetable oil into a deep skillet or frying pan, heating it over medium-high heat until shimmering. Ensure there is enough oil to submerge the olives halfway for even frying.
- Bread the Olives: Coat each olive first in the seasoned flour, then dip into the beaten eggs, and finally roll in the panko-Parmesan mixture until thoroughly coated.
- Fry the Olives: Fry the breaded olives in batches, cooking each for 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.
- Make Garlic Aioli: While frying, prepare the dipping sauce by combining mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix well to blend all flavors.
- Serve: Plate the crispy fried olives alongside the freshly made garlic aioli and serve immediately for the best taste and texture.
Notes
- Pat the olives very dry before breading to prevent oil splatter and to ensure the breading adheres well.
- Use fresh garlic for the aioli for the best flavor without overpowering the dip.
- Maintain oil temperature around 350°F (175°C) to ensure even frying and prevent sogginess.
- Fry olives in small batches to avoid overcrowding the pan, which can lower oil temperature.
- This appetizer is best served hot and fresh for maximum crispiness.
