Crunchy olives
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
15 min
* PLUS Serves: 6
Crunchy olives. (Photo, Roberto Caruso.)
Ingredients
- 18 extra-large pitted green olives
- 1/4 cup all-purpose flour
- 2 tsp orange zest
- 2 eggs
- 1 cup panko bread cumbs
- 2 tsp garlic powder
- 1/2 cup canola oil
Instructions
- RINSE olives very well in cold running water. Drain and pat dry.
- COMBINE flour with zest on a small plate. Beat eggs in a pie plate. Toss panko with garlic powder on another small plate. Toss olives, in batches, in flour, then in egg, then in panko. Coat a second time in egg, then in panko.
- HEAT oil in a small frying pan over medium-high. Using 2 forks, gently add olives to oil. Turn often until dark golden, about 1 min. Transfer to a paper-towel-lined plate.
Nutrition (per serving)
- Calories
- 133,
- Protein
- 2 g,
- Carbohydrates
- 9 g,
- Fat
- 10 g,
- Fibre
- 1 g,
- Sodium
- 347 mg.
FILED UNDER: appetizer Vegetarian
