(Source: bhg.com recipe and photos and 1840farm.com and food.com and WCCO -CBS Minnesota video and Shared Food video and Have an Olive Day video and olive magazine video)
••••DEEP FRIED OLIVES (ITALY)🇮🇹!!
15 mins
Fry:
1 min at 350° per batch
Servings:
8
2 cups whole pimiento or garlic-stuffed green olives, drained
2 tablespoons all-purpose flour
2 eggs
½ cup seasoned fine dry bread crumbs or panko (Japanese-style) bread crumbs
2 tablespoons grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
Dash cayenne pepper
Vegetable oil for deep-fat frying
••••ENJOY THE VIDEO!!
Preheat oven to 200°F.
In a large bowl, combine olives and flour; toss until olives are evenly coated.
In a small bowl, beat eggs lightly.
In a medium bowl, combine bread crumbs, cheese, salt, black pepper, and cayenne pepper.
In a large deep saucepan or deep-fat fryer, heat 1 1/2 inches oil to 350°F.
Dip each flour-coated olive into the eggs, then coat evenly with crumb mixture.
Using a slotted spoon, add olives, several at a time, to the hot oil.
Fry about 1 1/2 minutes or until outsides are golden brown.
Remove olives from hot oil; drain on a plate lined with paper towels.
Keep olives warm in the oven while frying the remaining olives.
Per Serving:
124 calories, (1 g saturated fat, 36 mg cholesterol, 538 mg sodium, 6 g carbohydrates, 1 g fiber, 2 g protein.
