Fried Kalamata Olives
- 1/4 cup all purpose flour
- 1 egg, lightly beaten
- 1/4 cup dry bread crumbs
- 1 tablespoon cornmeal
- 20 pitted kalamata oliveses
- Vegetable oil, for deep frying
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped flat leaf parsley
- Set up three small bowls for dipping and coating the olives. In the first, add the flour. In the second, add the beaten egg. In the third, combine breadcrumbs and cornmeal and mix well.
- Roll the olives in the flour, then dip them in the beaten egg and roll in the breadcrumb mixture to coat. Set on a plate or small baking sheet in a single layer.
- In a heavy-bottomed saucepan, pour in about 1 inch of oil – you’ll need enough oil to just cover the olives when you begin frying. Heat oil over medium heat until a deep-frying thermometer reaches 350°F. Fry the olives in batches until golden brown, about 45 seconds to 1 minute. Do not crowd the pan. Remove olives with a slotted spoon and drain on paper towels. Cool about 5 minutes.
- Arrange in a serving dish or bowl; sprinkle with cheese and parsley to garnish. Serve immediately.
- Try seasoned breadcrumbs or Japanese panko breadcrumbs.
- Skip the cornmeal if you don't have it.
- Stuff a bit of cheese in the olive cavity before breading.
- Experiment with other varieties of olives.