Deep Fried Garlic Cloves And Green Olives Recipes

DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES

Steps:

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

DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES

Steps:

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

FRIED OLIVES

Steps:

• Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
• Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
• Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
• Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.

DEEP FRIED GARLIC

Steps:

• Separate bulbs and peel garlic.
• Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
• Drain and pour cold water over to cool.
• Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
• Heat vegetable oil in deep pot or fry cooker.
• Dip each cooked clove of garlic into batter and fry until golden brown in color.
• Remove from oil and drain on paper towel.
• Serve Hot.