Description
Golden, crispy, and irresistibly snackable. These fried California Ripe Olives are lightly coated in panko, fried to perfection, and served with cheddar cubes, cornichons, and roasted peppers for the ultimate flavor-packed bite.
Ingredients
Scale
- vegetable cooking oil for frying
- 1 egg
- ¼ cup milk
- ½ cup all-purpose flour
- 2/3 cup panko
- 1 (6-ounce) canned medium California Ripe Black Olives, drained
- 1 (6-ounce) canned medium California Ripe Green Olives, drained
To serve:
- cheddar cubes
- cornichons
- roasted bellpepper
Instructions
- Heat 2 inches of cooking oil in a large pan over medium heat, until oil temperature reaches 350° F.
- While oil heats up, whisk together egg and milk in a shallow bowl. Set aside.
- Place flour in a separate shallow bowl and panko crumbs in a third separate shallow bowl.
- Dredge the olives in the flour, then into the egg/milk mixture. Toss them into the panko crumbs to coat evenly.
- Fry the olives in batches in hot oil until golden brown; about 90 seconds. Transfer to a paper towel lined plate to drain excess oil.
- Serve with cheddar cubes, cornichons and roasted bell pepper skewered in a toothpick.