- Michael Rodriguez
I've eaten deep-fried olives in a couple of San Francisco restaurants. They were delicious--anchovy-stuffed olives with a very, very light coating of something. I can't duplicate these at home. I've tried coating the olives with flour, dipping them in beaten egg and then coating with flour, thinning the beaten egg with water, and other variations. The coating is invariably too thick and lumpy. Help, please.
Possibly a tempura batter? And I know that a lot of restaurants use plain old pancake batter thinned out...that might work as well, as long as it isn't too sweet.
Here's the Spanish way (or at least one of the Spanish ways...):
For 20 olives:
20 stuffed olives
6 Tsp of fine bread crumbs
1 garlic clove
1 tsp grated hard cheese (like Parmesan)
salt and pepper to taste
Mix the breadcrumbs, eggs, cheese, salt, pepper and garlic (I smash it up in a mortar and pestle or chop it very finely). You should get a light paste/batter. If it is too thick, add more egg until it is the right consistency.
Dip each olive into the batter, making sure to coat it all the way around. I use a toothpick to do this. Fry them in oil until golden brown, drain on a paper towel.
Serve on a bed of arugola with alioli for dipping (garlic mayonnaise).
My mother's family came from a region in Italy famous for their very large stuffed fried olives--Le Marche. We make them every Christmas. The olives (must be large and are very hard to find) are stuffed with the same mixture you use to make meatballs. Then fried using a batter of the flour, egg and breadcrumbs. They are salty and delicious.