Crunchy olives
Prep 10 min
Total 15 min
Plus Serves: 6
Updated Nov 24, 2014
Chatelaine
Ingredients
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
Calories 133, Protein 2 g, Carbohydrates 9 g, Fat 10 g, Fibre 1 g, Sodium 347 mg.
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