Ingredients:
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:
To Make The Aioli:
Mix all the ingredients together in a bowl.
Chill before serving.
To Make The Fried Olives:
Heat a couple of inches of canola oil in a Dutch oven until it reaches 325-350 degrees on a thermometer.
Separate the flour and bread crumbs onto flat plates. Place the beaten egg in a small bowl.
Dredge the olives in the flour, dip them into the beaten egg, and then roll them in the breadcrumbs until
evenly coated.
Working in batches, fry the olives in the hot oil just until they are golden brown.
Remove the fried olives to a paper towel-lined plate to absorb the excess oil.
Serve warm, accompanied by the chilled aioli.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 300 kcal | Servings: 4 servings