Have you ever tasted Fried Olives? One bite will make you a devotée for life! The piquant flavor of the olives wrapped in the crunchiness of Panko is a match made in taste heaven. When I started making Fried Olives, I used Piccholine olives. They’re small and easy to pop into your mouth. Lately, I’ve been unable to find them; so I’m using the much larger Castlevetrano olives which require maybe two bites. Of course, you can use canned pitted green olives; but I find them too briney.
A standard method of frying requires a pan of flour to provide a dry coating to the olives, a pan of beaten egg to provide the “glue” and a pan of Panko to provide the crunch. Heat up your oil, carefully ease in your olives and fry until Panko has browned. I do mine in a countertop electric fryer which makes the job much easier and the olives drain right back into the fryer.
These olives have become a regular part of my hors d’oeuvres menu. There are hardly any leftovers!
For another delicious hors d’oeuvre that are baked not fried, try my Mushroom Ears.
