Fried Olives

Fried Olives
Servings: 60 Prep 10 mins Cook 1 min to 1 min per batch


  • Vegetable oil, for frying
  • 2 large pimiento- or garlic-stuffed green olives, drained (about 2 cups)
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 1/2 cup packaged seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper

Make It

1. In deep, medium-size saucepan, pour oil to depth of 1-1/2 inches. Heat over medium-high heat until oil registers 340 degrees F to 350 degrees F on deep-fat frying thermometer (or 1-inch bread cube dropped in oil turns brown in 45 seconds).

2. Place olives in bowl. Add flour; toss until evenly coated. In small bowl, beat eggs lightly. In medium-size bowl, combine crumbs, cheese, salt, pepper and cayenne.

3. Dip olives in egg, then crumbs. Fry 8 to 10 at a time, 1-1/2 minutes, until golden.

Make-Ahead Tip:

4. Olives can be fried a day ahead, then refrigerated. Reheat on baking sheet in 300 degrees F oven for 7 minutes.