Fried Olives

Fried Olives

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The crunch and the squirt of slightly tart olive juiciness in your mouth make these a fabulous hors d’oeuvre.

Fried Olives

By Gloria Kobrin Published: December 17, 2013

  • Yield:

  • 20 Servings

Ingredients

  • 3 pounds pitted green olives
  • 2-3 cups Flour
  • 6-8 large eggs
  • 12 ounces Panko
  • Vegetable Oil

Equipment

  • 3 Pans for Rolling Olives
  • Deep Fryer
  • Spider/Slotted Spoon
  • Paper Towels

Directions

  1. Drain olives.
  2. Pour 2 cups of flour into one pan. Break 3 eggs in second pan and beat thoroughly. Pour 2 cups of Panko into third pan.
  3. Pour about 3 inches of oil in frying pan. Heat oil until it reaches 375˚ F on a candy thermometer or until a piece of bread fries in 30 seconds. Watch the temperature carefully; because as the oil continues to heat, it will start to spatter.
  4. While oil is heating, roll a bunch of olives in flour then in eggs and then in Panko. Carefully, drop olives into hot oil. Fry olives until golden brown. Remove from oil with a spider/slotted spoon and drain on paper towels. Continuing coating and frying olives until they are all done. Serve olives hot or at room temperature. Should you have leftovers, reheat the olives to crisp them before serving.

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