Deep-Fried Garlic Cloves and Green Olives

Deep-Fried Garlic Cloves and Green Olives

Time: 45 mins


  • 36 large garlic cloves, peeled
  • 1 cup pitted green olives, like Manzanilla or picholine
  • 1 cup flour
  • 1 teaspoon salt, more for sprinkling
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1 cup fresh breadcrumbs or 1 cup panko
  • oil, for deep-frying


  • 1 Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
  • 2 Drain and repeat with fresh water.
  • 3 Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
  • 4 Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
  • 5 When ready to cook, mix flour, salt and pepper on a plate.
  • 6 In a bowl, beat eggs. Spread bread crumbs on another plate.
  • 7 In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
  • 8 Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
  • 9 Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
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