Fried Olive Salad Recipes

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.

FRIED OLIVES

Steps:

• Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
• Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
• Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
• Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.

FRIED OLIVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Cool to room temperature.
• Combine walnuts and bread crumbs in a food processor; process until finely ground but mixture is still light and airy. Spread into a shallow pan and set aside.
• Beat eggs and water together in a shallow bowl. Spread flour on a shallow plate. Line a baking sheet with parchment paper.
• Dip olives, a few at a time, into the beaten eggs. Roll in flour, then dip again into the beaten eggs. Let excess egg drip off the olives, then roll in the walnut mixture. Transfer to the lined baking sheet. Repeat until all the olives are coated with the walnut mixture. Refrigerate for at least 2 hours before frying.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Lower 12 olives into the oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels. Repeat with remaining olives. Serve warm.

FRIED OLIVES

Steps:

• Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
• Drain the olives.
• Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
• Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
• When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.

DEEP-FRIED OLIVES

Steps:

• Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
• Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.
• To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.

CITRUS SALAD WITH FRIED ROSEMARY AND OLIVES

Steps:

• Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
• Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.