Chef Britny’s Fried Olives

Ingredients

• 20 ounce jar of pitted Castelvetrano olives
• 3 cups flour
• 4 eggs, beaten (plus 2 Tablespoons water)
• 4 cups panko bread crumbs
• 1 quart canola oil for frying

Instructions

1. Heat oil in a deep skillet or sauce pot over medium heat to about 365 degrees.
2. Drain olives.
3. Put the flour, eggs, and bread crumbs in separate shallow baking dishes or bowls.
4. Arrange in order of flour, eggs, then bread crumbs.
5. Toss the olives in flour until thoroughly coated.
6. Transfer to egg wash and thoroughly coat in egg.
7. Finally, toss with the panko until thoroughly coated.
8. Fry in the oil until golden brown and crispy.
9. Drain on paper towels and season with a sprinkle of salt.
10. Serve with your favorite dipping sauce!

*Note: Olives can be frozen right after breading and fried from frozen

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