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Fried Olives




Source of Recipe


debhereford at rc


Recipe Introduction


Makes: about 60 olives. Prep: 10 minutes. Cook: 1 1/2 minutes per batch.
Make-Ahead Tip: Olives can be fried a day ahead, then refrigerated. Reheat on baking sheet in 300° oven for 7 minutes.



List of Ingredients




Vegetable oil, for frying
2 jars (7 ounces each) large pimiento- or garlic-stuffed green olives, drained (about 2 cups)
2 tablespoons all-purpose flour
2 eggs
1/2 cup packaged seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper

Recipe



1. In deep, medium-size saucepan, pour oil to depth of 1 1/2 inches. Heat over medium-high heat until oil registers 340° to 350° on deep-fat frying thermometer (or 1-inch bread cube dropped in oil turns brown in 45 seconds).

2. Place olives in bowl. Add flour; toss until evenly coated. In small bowl, beat eggs lightly. In medium-size bowl, combine crumbs, cheese, salt, pepper and cayenne.

3. Dip olives in egg, then crumbs. Fry 8 to 10 at a time, 1 1/2 minutes, until golden.