Crispy Lemon-Fried Olives Recipe From Jamie Leeds

Recipe adapted from Jamie Leeds

Crispy Lemon-Fried Olives
No Ratings
Crispy Lemon-Fried Olives adapted from Jamie Leeds
  • 1 cup all-purpose flour
  • Finely grated zest of 1 lemon3 large eggs
  • 2 cups panko (Japanese bread crumbs)
  • 20 Mediterranean olives, pitted
  • 8 cups canola oil, for frying
  1. In a bowl, whisk together the flour and lemon zest. Crack the eggs into a second bowl and whisk until beaten. Place the panko in a third bowl.
  2. Dredge the olives in the flour, then dip into the egg mixture and coat with the panko.
  3. Heat the oil in a deep, heavy pot over high until it reaches 375°. Working in small batches (about 5 at a time), fry the olives until golden brown, about 2 to 3 minutes per batch. Skewer the fried olives in pairs on toothpicks and serve immediately.
Rate this recipe