These fried olives are the perfect bite- crispy, salty, cheesy, zingy from the lemon.
Total Time
40min
5.0
2 Ratings
Author: The Devilish Kitchen
Servings:
4
Ingredients
•
2
cans
(14 oz)
Pitted Green Olives
•
1
cup
Pepper Jack Cheese
•
1
cup
All-Purpose Flour
•
1
cup
Panko Breadcrumbs
•
3
Eggland's Best Classic Eggs
•
as needed
Vegetable Oil
•
1
Lemon
(optional)
Cooking Instructions
1.
Drain and rinse the Pitted Green Olives (2 cans). Shake excess water off.
2.
Slice the Pepper Jack Cheese (1 cup) into small pieces sized to fit in the olives and stuff the olive with the cheese.
3.
Make the breading station: add the All-Purpose Flour (1 cup) to one bowl, the whisked Eggland's Best Classic Eggs (3) in another, and in a third bowl add the Panko Breadcrumbs (1 cup).
4.
Lightly coat the olives in flour, then dip in the egg, then roll in the panko.
5.
Add an inch of Vegetable Oil (as needed) to a pot and heat until a deep-fry thermometer reaches 350 degrees F (175 degrees C). Add the olives, around 10 at a time, and fry for 45-60 seconds or until golden brown.
6.
Remove to paper towels to drain any excess oil.
7.
When the olives are all fried, lightly season with salt and a squeeze of Lemon (1) juice.
Nutrition Per Serving
CALORIES
592
FAT
33.2 g
PROTEIN
15.8 g
CARBS
60.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
