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Fried Olives with Garlic Aioli Recipe

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★★★★★

4.7 from 121 reviews

Crispy fried olives coated in a crunchy panko breadcrumb crust, served warm with a creamy, tangy garlic aioli. This appetizer is perfect for parties or as a savory snack, featuring the delightful combination of briny olives and rich garlic mayonnaise.

Ingredients

Scale

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

  1. Prepare the Aioli: In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix well to blend all flavors. Chill in the refrigerator before serving to allow the flavors to meld.
  2. Heat the Oil: Pour a couple of inches of canola oil into a dutch oven or deep fryer and heat it to between 325°F and 350°F (163°C – 177°C), using a thermometer to check the temperature for accurate frying results.
  3. Prepare Breading Stations: Spread the flour on a flat plate, the beaten egg in a small bowl, and the panko breadcrumbs on another flat plate to set up a dredging station for easy coating of the olives.
  4. Coat the Olives: Take each olive, dredge it first in the flour to coat lightly, then dip it into the beaten egg, and finally roll it around in the panko breadcrumbs until evenly covered to create a crispy crust.
  5. Fry the Olives: Working in batches to avoid crowding, carefully drop the breaded olives into the hot oil. Fry them until they turn golden brown and crispy, which should take just a few minutes.
  6. Drain Excess Oil: Use a slotted spoon to remove the fried olives from the oil and place them on a plate lined with paper towels to absorb excess oil and maintain crispiness.
  7. Serve Warm: Plate the fried olives immediately, serving them warm alongside the chilled garlic aioli for dipping.

Notes

  • Always use pitted olives when frying to avoid any risk of biting into a pit.
  • Canola oil is recommended for frying due to its neutral flavor and high smoke point, but peanut oil is a great alternative if preferred.
  • You can use a deep fryer in place of a skillet and thermometer for convenient temperature control and frying.
  • Try using cheese-stuffed olives for a delicious cheesy surprise inside the crispy coating.

Keywords: fried olives, garlic aioli, appetizer, panko crust, party snack, crispy olives, fried snacks

Find it online: https://bakedbylisa.com/fried-olives-with-garlic-aioli-recipe/