Fried Olives

Instructions

1. Gather all ingredients and kitchen equipment. Having everything in place makes the cooking process smoother.
2. Rinse the olives under cold water and pat them dry using paper towels. Removing extra moisture helps the coating stick better.
3. Place the flour in one small bowl, the beaten egg in another, and the breadcrumbs in a third bowl. Add garlic powder, paprika, black pepper, and cayenne pepper (if using) to the breadcrumbs and mix well. This will ensure even seasoning.
4. Roll each olive in the flour to lightly coat, then dip it in the beaten egg, and finally coat it in the breadcrumb mixture. Make sure each olive is fully coated for the best crunch.
5. Heat about 1 inch of vegetable oil in a frying pan over medium heat to 350°F (175°C). You can test the oil by dropping in a piece of breadcrumb—it should sizzle immediately.
6. Carefully place the breaded olives into the hot oil with the slotted spoon, being careful not to overcrowd the pan. Fry them in batches if necessary to ensure even cooking.
7. Fry the olives for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
8. Use the slotted spoon to remove the olives and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt while they are hot for the best flavor.
9. Serve the fried olives warm. They make a great accompaniment to dips like aioli or marinara sauce.
10. Tip: You can prepare the olives up to the breadcrumb stage and refrigerate them for up to a couple of hours before frying.