Fried Olives with Aoli Dipping Sauce
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- 3 jar(s)
- small pitted green olives (or fresh olives from an olive bar)
- 1 1/2 c
- 1 1/2 c
- plain bread crumbs
- 3 large
- vegetable oil for frying
- 1 c
- hellmanns mayonnaise
- 3 clove
- garlic, finely minced
- juice of 2 medium lemons
AIOLI DIPPING SAUCE
1In a heavy bottomed pot heat an inch of vegetable oil until it reaches 325-350 degrees on a thermometer.
2While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another.
3Beat the eggs with 3 tablespoons of water in a small bowl.
4Dredge the olives in the flour, and then into the beaten egg.
5Toss them into the breadcrumbs and make sure they get evenly coated.
6Fry the olives in the hot oil until they are golden, this will take about a minute and a half.
7do this in batches so the oil doesn’t cool down when you add the olives.
8Drain the olives on a paper towel, and serve hot.
9for the Aioli Dipping Sauce:
Mix together minced garlic, mayonnaise and lemon juice until smooth. Chill until ready to serve.