Fried Olives with Garlic Aioli
Ingredients:
For the Fried Olives:
1 5 1/2 oz jar of small pimento-stuffed olives, drained
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
1 egg, beaten
Vegetable oil for frying
Chopped chives optional, for garnish
For the Garlic Aioli:
1/2 cup mayonnaise
1 garlic clove, finely minced or grated
1 teaspoon lemon juice
Pinch of salt and pepper
Instructions:
Prepare the Garlic Aioli:
In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir well until combined. Cover and refrigerate until ready to serve.
Prepare the Olives:
Pat the olives dry with paper towels to remove excess moisture.
Bread the Olives:
Place the flour, beaten egg, and panko breadcrumbs in three separate bowls.
Coat each olive in flour, then dip it in the beaten egg, and finally roll it in the panko breadcrumbs until fully coated. Repeat for all olives.
Fry the Olives:
Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350F 175C.
Fry the breaded olives in small batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain.
Serve:
Arrange the fried olives on a serving plate. Top with a dollop of garlic aioli and sprinkle with chopped chives if desired.
Serve immediately with the garlic aioli on the side for dipping.