I stumbled upon a recipe for deep fried olives on the internet and I knew I wanted them.
However, I hate making fried food. it’s so messy and leaves the house smelling like grease. Who wants that? The kitchen is also right next to my bedroom so my room occasionally takes on the smell of the kitchen. I did not want my room smelling like fried olives.
I then found them at a bar in Seattle and tried them: they were just as good as I thought.
Finally I realized there was a very easy fix. Fry them up outside! I have a deep fryer, so I don’t need the stove top. All I needed was an extension cord!
The amounts for this recipe are suggestions, not solid amounts. Moving the olives from the flour to eggs/milk to the bread crumbs tends to gum things up a bit, so add more bread crumbs as you need them. And while you’re at it, might as well fry some other things up too! I chose to fry some button mushrooms up too.
Fried Green Olives
5 1/2 oz jar of green olives (stuffed or not- depending on what you like)
1/2 cup flour
1/2 cup bread crumbs
salt and pepper to taste
1/4 cup milk or 1 egg well beaten
Vegetable oil for frying - if you’re using a deep fryer, you’ll need about 3 cups, if you’re using a pan, you’ll need just enough to so that your olives are about half covered by the oil in the pan.
Strain your olives and pat them dry with a paper towel. Set up 4 wide bowls - one with flour, one with egg/milk, one with bread crumbs and salt and pepper and the last bowl with paper towels for after the olives are fried.
First, toss all your olives in the flour until they are all lightly coated, then into the egg/milk and then into the bread crumbs.
While you’re doing this, you can heat up the oil, or you can choose to do it afterwards, since oil heats up fast (and hot oil is really scary).
Check the temp of your oil by placing a bread crumb into the oil. Does the oil bubble around the bread crumb? Add the olives to the oil. If not, wait till the oil does begin to bubble around the bread crumb. When your olives are in the oil rotate them every 10 seconds to make sure they are browning evenly. With a slotted spoon, strain the olives out of the oil as they brown into the bowl with the paper towel.
Wait about 10 minutes before you start eating these- the inside can get very hot!
Fried olives are best served with a little aioli or spicy mustard.
Total Time: About 20 minutes
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