Deep fried olives
A creative appetizer that packs a real flavour punch.
SERVES
6
TO
8
Ingredients
- 1 cup canola oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup bread crumbs
- 2 beaten eggs
- 1 tablespoon water
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 10 colossal black pitted olives
- 10 giant cerignola or green pitted olives
Directions
- Heat oil to 330F. Make sure oil is hot and ready.
- Drain the olives.
- Mix flour, garlic powder and paprika together and place in a shallow dish.
- Whisk the eggs in a small bowl with the water, then pour them into another dish.
- Mix bread crumbs with the black pepper into a third.
- Bread the olives by rolling them in the flour, then in the egg and finally in the breadcrumbs.
- Set aside on a plate to dry while the oil heats.
- When oil is hot, put half the olives in and fry until golden brown, remove and pat dry on paper towels.
- Serve with a spiced aioli or on a baguette with some Manchego cheese and sliced Spanish ham.
