Ingredients
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36
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1
-
1
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1
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1⁄2
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3
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1
-
-
-
-
-
-
-
-
Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 6
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, I used Jumbo garlic stuffed olives
I would make these again!!!
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Steps
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1
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Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. |
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2
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Drain and repeat with fresh water. |
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3
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Drain and repeat once more, simmering about 5 minutes or until soft, testing often. |
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4
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Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain. |
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When ready to cook, mix flour, salt and pepper on a plate. |
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6
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In a bowl, beat eggs. Spread bread crumbs on another plate. |
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7
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In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds. |
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8
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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. |
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9
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Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately. |
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10
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15
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