Ingredients
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36
-
1
-
1
-
1
-
1/2
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Deep-Fried Garlic Cloves and Green Olives, Published in the NY Times, adapted from Roast Chicken and Other Stories by Simon Hopkinson (Ebury Press, 1999), These are pretty darn tasty ~ instead of frying garlic AND olives, used Jumbo garlic stuffed olives I would make these again!!!
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Steps
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1
Done
|
Put Garlic Cloves in a Saucepan and Cover With Cold Water. Bring to a Boil, Then Reduce Heat and Simmer 1 Minute. |
|
2
Done
|
Drain and Repeat With Fresh Water. |
|
3
Done
|
Drain and Repeat Once More, Simmering About 5 Minutes or Until Soft, Testing Often. |
|
4
Done
|
Gently Lift Garlic Cloves Out of Pan and Drain on Paper Towels Until Cool. Meanwhile, Place Olives on Paper Towels to Drain. |
|
5
Done
|
When Ready to Cook, Mix Flour, Salt and Pepper on a Plate. |
|
6
Done
|
in a Bowl, Beat Eggs. Spread Bread Crumbs on Another Plate. |
|
7
Done
|
in a Heavy Pot, Heat 3 Inches of Oil to 375 Degrees: When Hot Enough, a Chunk of Bread Will Fry in 30 Seconds. |
|
8
Done
|
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. |
|
9
Done
|
Drain on Paper Towels and Sprinkle Lightly With Salt. Let Oil Come Back to 375 Degrees Between Batches. Serve Immediately. |
