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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fried Olives

Makes: 8 servings
Prep 15 mins Cook 200°F1 hr 30 mins  per batch
Fried Olives
  • 2  cups  whole pimiento or garlic-stuffed green olives, drained
  • 2  tablespoons  all-purpose flour
  • 2  eggs
  • 1/2  cup  seasoned fine dry bread crumbs or panko (Japanese-style) bread crumbs
  • 2  tablespoons  grated Parmesan cheese
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Dash cayenne pepper
  •  Vegetable oil for deep-fat frying

1. Preheat oven to 200 degrees F. In a large bowl, combine olives and flour; toss until olives are evenly coated. In a small bowl, beat eggs lightly. In a medium bowl, combine bread crumbs, cheese, salt, black pepper, and cayenne pepper.

2. In a large deep saucepan or deep-fat fryer, heat 1 1/2 inches oil to 350 degrees F. Dip each flour-coated olive into the eggs, then coat evenly with crumb mixture.

3. Using a slotted spoon, add olives, several at a time, to the hot oil. Fry about 1 1/2 minutes or until outsides are golden brown. Remove olives from hot oil; drain on a plate lined with paper towels. Keep olives warm in the oven while frying the remaining olives.

Nutrition Facts (Fried Olives)
  • Servings Per Recipe 8,
  • cal. (kcal) 124,
  • Fat, total (g) 11,
  • chol. (mg) 36,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 538,
  • Percent Daily Values are based on a 2,000 calorie diet

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