Description
Crispy pimento cheese-filled olives, a perfect snack or appetizer for gatherings.
Ingredients
Scale
- 20 to 22 pimento-stuffed olives in brine
- 3/4 cup store-bought or homemade pimento cheese
- 4 to 6 cups neutral oil for frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 oz. Parmesan, finely grated (about 1/4 cup)
- 1 garlic clove, grated
- 1/2 cup mayonnaise
- 1 Tbsp. thinly sliced chives
- 1 tsp. fresh lemon juice
Instructions
- Using a skewer or toothpick, push pimento out of each olive and reserve for the garlic-pimento mayonnaise.
- Arrange olives on a cutting board.
- In a food processor, pulse pimento cheese until smooth.
- Transfer the cheese to a piping bag and pipe into each olive.
- Heat oil in a large pot until it registers 350°F.
- Pour flour into a shallow bowl.
- In another bowl, whisk the eggs.
- In a third bowl, mix breadcrumbs and Parmesan.
- Toss olives in flour, dip into eggs, and then coat with panko.
- Fry olives in batches until golden brown, about 3 to 4 minutes.
- Transfer fried olives to a paper towel-lined plate.
- For the garlic-pimento mayonnaise, finely chop reserved pimentos and mix with garlic, mayonnaise, chives, and lemon juice in a bowl.
- Serve olives on a platter with garlic-pimento mayonnaise.
Notes
These olives are best enjoyed freshly fried, but can be reheated in the oven for a few minutes if stored.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg
Keywords: Pimento Cheese, Fried Olives, Appetizer, Snack, Party Food