Class up your dive bar specials with this fancy fried olive recipe.
As an avid beer drinker and dive bar frequenter, I get my fair share of fried foods. And I love the staples. Cheese curds and jalapeno poppers are one of my many vices.
But this right here. These fried green queen olives are incomparable. They are the perfect appetizer. And if I had a dive bar, these would be at the top of the menu: Boxcar Fried Green Olives & Hamm’s Special.
The best part is you can buy them pre-stuffed with whatever you want. For this batch, I did half the olives with jalapeno and the others were filled garlic cloves. But you could do pimento, blue cheese, or even unstuffed regular ol’ queen olives. Whatever you choose, it’ll be #$%^ing delicious.
Time You’ll Need
- ~ 3 minutes prep
- ~ 10 minutes cooking
What You’ll Need
- 12-20 stuffed queen olives
- 1 egg
- ½ cups of plain (or seasoned bread crumbs)
- 2 cups of canola or vegetable oil
- 1 ½ tbsp all-purpose flour
- ¼ tsp black pepper
- ¼ tsp baking powder
What You’ll Do
- Rinse the olives in cold water. The pat dry with a paper towel.
- Beat the egg in a small bowl. In a separate bowl, add the flour, black pepper, and baking powder and mix together. In a third bowl, add the breadcrumbs.
- Heat the oil in a medium saucepan over medium-high heat. Get it hot enough, and test with the popcorn trick.
- Start with one olive, dip and dredge in the flour first, then the egg, then breadcrumbs. Then place in the oil and fry for about 30-60 seconds. Place on a plate lined with a paper towel. Repeat for the rest of the olives.
- Serve with garlic aioli or spicy Sriracha ranch for best results.