Deep-Fried Garlic Cloves and Green Olives

Name: Deep-Fried Garlic Cloves and Green Olives
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 36 large garlic cloves, peeled; 1 cup pitted green olives, like Manzanilla or picholine; 1 cup flour; 1 teaspoon salt, more for sprinkling; 1/2 teaspoon pepper; 3 eggs; 1 cup fresh breadcrumbs or 1 cup panko breadcrumbs; oil, for deep-frying

Submitted by jackieblue

"Published in the NY Times, adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)"

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photo by kiwidutch

Ready In:: 45mins
Ingredients:: 8
Serves:: 6

ingredients

36 large garlic cloves, peeled
1 cup pitted green olives, like Manzanilla or picholine
1 cup flour
1 teaspoon salt, more for sprinkling
¹⁄₂ teaspoon pepper
3 eggs
1 cup fresh breadcrumbs or 1 cup panko breadcrumbs
oil, for deep-frying

directions

Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
Drain and repeat with fresh water.
Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
When ready to cook, mix flour, salt and pepper on a plate.
In a bowl, beat eggs. Spread bread crumbs on another plate.
In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

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Reviews

These are pretty darn tasty ~ instead of frying garlic AND olives, I used Jumbo garlic stuffed olives. I would make these again!!!

Chef Petunia
I tried this recipe because my curiosity was piqued .. deep fried garlic?deep fried olives??? have to give that a go LOL! I expected semi crunchy garlic and olive mush.. instead I got soft mellow garlic and wonderful deep olive tang. I had had mega garlic-ed my olives in the fridge for a week (Olives Italian Style # 140092)and the hard edge of the garlic had mellowed into an awesome soft taste where you just HAD to keep coming back for 'just one more" so I used these in this recipe and they were wonderful. Personally, I liked the olives much better than the deep fried garlic and took a little plate of them all to myself. DH on the other hand, loved the garlic better than the olives; he said that they were soft and almost bland in the eating but a few seconds later, the most wonderful after-taste kicked in and, heck just one more.... he sneaked out to the kitchen before the rest of dinner was ready and came back with a confession that he'd eaten not just the plateful that was photographed, but also the rest (about as much again) in one sitting!!! The one and only reason I give this 4 stars and not 5 is that I don't have a slave who will stand and peel these little morsels and DH now expects a double recipe ! the dipping takes some time too (admittedly I am slow) so it's a wonderful Appitizer, but a lot of work to prepare for an appitizer. With this amount of work involved I will definiately keep this for a romantic dinner for two and not for when the hordes invade the house for dinner parties. Please see my rating system, an excellent 4 stars ! Thanks !!!

kiwidutch