Fried Olives with Garlic Aioli

 

1 5 1/2 oz jar of small pimento stuffed olives

1/2 C. panko bread crumbs

1/2 C. flour

1 egg beaten

canola oil, for frying

 

1/3 C. mayonnaise

1 scant T. lemon juice

1 heaping T. minced garlic

salt & pepper, to taste

 

To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste

 

To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil.  Serve warm, with the aioli.  Notes: Always use pitted olives when frying.