Fried Olives in a Bread Crumb Crust
Instructions:
- A coating of plain bread crumbs makes simple olives a fabulous cocktail snack. Although pitted olives are not our first choice in most cases, they make these appetizers easy, one-bite wonders. Makes 8 appetizer servings
- 4 to 5 cups canola oil
- 1â„2 cup all-purpose f lour
- 1 large egg
- 2 tablespoons milk (regular, low-fat, or fat-free)
- 2 cups plain dried bread crumbs
- 24 large pitted green olives
- Pour the canola oil into a large saucepan until it comes about a third of the way up the sides. Set the pan over medium heat and clip a deep-frying thermometer to the inside of the pan. Heat until the temperature registers 350°F.
- Meanwhile, place the flour in one shallow bowl or soup plate. Beat the egg and milk in a small bowl with a fork until foamy. Place the bread crumbs in a third bowl or plate.
- Roll an olive in the flour, just to coat it lightly, then dip it in the egg mixture. Allow the excess to drip back off, then roll it in the bread crumbs just before slipping it into the hot oil. Repeat with about a third of the olives. Fry until lightly brown, about 2 minutes, turning once or twice with a slotted metal spoon. Transfer to a finemesh wire rack and continue making more fried olives. Serve warm.
- Variations: Substitute any stuffed pitted green olive you like—such as those stuffed with garlic, pimientos, almonds, or anchovies.