These crave-able olives got it going on! Briny spark. Fatty olive flavour. Crispy panko breadcrumbs. They’re perfect for a summer snack or a tapas spread enjoyed with chilled vermouth. We like to serve them with sriracha mayo as a dip. For even more flavour, use stuffed and marinated olives.
Ingredients
3 Tbsp plain white all-purpose flour
1 Tbsp cornstarch
1/4 tsp flaky sea salt
3 Tbsp soy milk (plain unsweetened)
1 Tbsp lemon juice
6 Tbsp panko breadcrumbs
1/2 tsp dried oregano
3/4 cup (170 g) pitted green olives, preferably stuffed and marinated
Vegetable oil, for frying
Instructions
In a small mixing bowl, combine the flour, cornstarch, and salt. In a second mixing bowl, stir together the soy milk and lemon juice. Finally, in a third mixing bowl place the panko breadcrumbs and oregano.
Working with a few olives at a time, drop them into the first bowl with the flour mixture. Toss to coat fully, then shake off the excess and drop into the soy milk mixture to coat evenly. Finally, drop the olives into the breadcrumbs and toss to coat completely.
Place a medium frying pan over medium heat and add oil to a depth of about 1 inch (2.5 cm). Heat the oil to about 350ºF (175ºC). When hot, add the olives a few at a time and fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon or spider and set to drain on a plate lined with paper towels. Repeat with the remaining olives and serve with your favourite dip.
These olives use the three-bowl method. First, you’ll coat them in flour. Then you’ll dunk them in the soy-milk mixture. Finally, you’ll dip them in the panko breadcrumbs.
The soy milk helps the panko stick to the olives. Once they’re coated, you’ll need to fry them almost immediately. The panko will go soggy if you leave them for too long, so don’t prep this step too far ahead.
Once fried, remove the olives from the oil and transfer them to paper towels to absorb any excess oil. For that magical cream-crunchy combo, serve with your favourite dip. We like sriracha mayo.
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