Crunchy olives

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PREP TIME

10 min

TOTAL TIME

15 min

* PLUS Serves: 6
Crunchy olives

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.
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