Ingredients
- 1 5 oz small pitted green olives (or pimento stuffed olives)
- 1/2 cup plain bread crumbs
- 1/2 cup all purpose flour
- 1 egg (well beaten, or 1/2 cup buttermilk)
- vegetable oil for frying
- Parmesan cheese for garnishing (optional)
- 1/3 cup mayonnaise
- juice of 1/2 lemon
- 1 clove of garlic (finely minced)
- salt and pepper to taste
Directions
- 1
In a heavy bottomed pot heat a couple of inches of vegetable oil until it reaches 325-350 degrees on a thermometer.
- 2
While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another. Put the beaten egg or the buttermilk in a small bowl
- 3
Dredge the olives in the flour, and then into the beaten egg or buttermilk.
- 4
Toss them into the breadcrumbs and make sure they get evenly coated.
- 5
Fry the olives in the hot oil until they are golden, this will take about a minute and a half. Do this in batches so the oil doesn't cool down when you add the olives.
- 6
Drain the olives on a paper towel, and serve hot. Toothpicks help with the dipping.
- 7
To make the aioli whisk together all the ingredients.
- 8
The olives can be reheated by putting in a 350F oven for a few minutes. They can even be briefly microwaved.