Pimento Cheese Fried Olives (Printable Version)
# What You'll Need:
→ Fried Olives
01 -
20 to 22 pimento-stuffed olives in brine
02 -
180 ml pimento cheese (store-bought or homemade)
03 -
Neutral frying oil, 960 to 1440 ml
04 -
60 grams all-purpose flour
05 -
2 large eggs
06 -
100 grams panko breadcrumbs
07 -
14 grams finely grated Parmesan cheese
→ Garlic-Pimento Mayonnaise
08 -
1 garlic clove, grated
09 -
120 ml mayonnaise
10 -
1 tablespoon thinly sliced chives
11 -
5 ml fresh lemon juice
12 -
Reserved pimentos from olives
# Step-by-Step Directions:
01 -
Using a skewer or toothpick, carefully push pimentos out of each olive and reserve them for the garlic-pimento mayonnaise. Arrange olives on a cutting board.
02 -
Pulse pimento cheese in a food processor until smooth. Transfer to a piping bag fitted with a small round tip or a resealable plastic bag with a corner cut off. Pipe cheese into each olive cavity.
03 -
Pour oil to a depth of 5 cm into a heavy pot and heat over medium until a thermometer reads 175°C.
04 -
Place flour in a shallow bowl, whisk eggs in a second bowl, and combine panko breadcrumbs with Parmesan in a third bowl.
05 -
Coat each stuffed olive in flour, then dip into egg wash, allowing excess to drip off. Press into panko mixture to adhere, then repeat dipping into egg and panko for a double coating.
06 -
Fry olives in batches using a slotted spoon, turning occasionally, until golden brown, about 3 to 4 minutes. Transfer to paper towels to drain and cool slightly.
07 -
Finely chop reserved pimentos and combine with grated garlic, mayonnaise, chives, and lemon juice in a small bowl. Stir until well blended.
08 -
Arrange fried olives on a platter and serve alongside the garlic-pimento mayonnaise.
# Helpful Notes:
01 -
Store leftover olives in an airtight container refrigerated up to 5 days; reheat in an air fryer or oven to restore crispness.