Fried Olives: An Appetizer Recipe

This Fried Olive is such a fun appetizer recipe. This is an idea that has been living in my head for quite sometimes and I am so glad I was finally able to put it together for you all. As someone who loves anything in a brine, olives are a staple in my kitchen. And while fried pickles have had their moment, it is now time to pass the reigns to this fried olive appetizer recipe.

These fried olives are the perfect balance of salty and savory. The crunchy panko coated olives sit on a subtle and creamy tzatziki. With a bit of fresh parsley this dish hits all the right spots and makes a delicious and addicting appetizer. The fried olives appetizer is best served hot, but won't be a problem since they're sure to be scarfed down the second the plate is placed down.

fried olives appetizer

Fried Olive: An Appetizer Recipe

Serves: 4 - 8 people

Prep Time: 15 minutes

Active Time: 15 minutes

Ingredients

4 - 6 oz. Plain Greek Yogurt (I used full fat)

1 tsp. Minced Garlic

1 tsp. Pepper

1 Whole Lemon, juiced

1/4 cup Fresh Parsley, chopped roughly, Divided (use some to garnish)

1/2 - 1 cup of Spanish Queen Olives with Pimento (anywhere from 15 - 25 Olives)

1/3 cup All-Purpose Flour

1 tbsp. Cornstarch

1/3 cup Plain Panko Breadcrumbs

1/4 cup Plain Breadcrumbs (if you don't have any, just use some additional panko)

1/2 tsp Chili Powder

1 tsp. Paprika

1 Whole Egg

1 cup Vegetable Oil, for frying

Directions

1) Drain the olives: using a smaller strainer or paper towel, place olives and drain so they will coat better. Set aside while you make tzatziki.

2) Make tzatziki: in a small bowl combine the greek yogurt, minced garlic, pepper, juice of a whole lemon and most of the freshly chopped parsley. Stir to combine and place on the serving dish, either a wide shallow bowl or plate. I didn't season with salt because the olives are extremely salty form the brine, but if you want to add a little salt feel free.

3) Coat olives: you will need three small bowls, in the first bowl combine the flour and cornstarch. In the second bowl combine panko breadcrumbs, plain breadcrumbs, chili powder and paprika. In the third bowl scramble the egg. Have a plate ready to place teh coated olives and start the coating process. First place the olives in the flour mixture, then dredge in the egg mixture, finally coat in breadcrumbs mixture, making sure they cover all areas of the olive.

4) Fry the olives: place a small heavy bottomed pot over the stove on medium heat and will with vegetable oil for frying. Heat oil for 5 - 10 minutes. If you ave a thermometer, deep frying temperature is between 325 and 375 degrees F. Olives will fry quickly 30 - 45 seconds so make sure to keep an eye on them and remove from oil as soon as they are golden brown.

5) Assemble fried olives appetizer: the fried olives are best served hot so once done frying all of them place them over the tzatziki and garnish with additional fresh parsley.

fried olives over tzatziki sauce

More Recipes from Sydsachef Cooking Club

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If you're looking for something else to make try my Charcuterie Dip, Whipped Goat Cheese with Bacon and Black Cherry Tapenade Recipe.

Fried Olives: An Appetizer Recipe Wrap-Up

This fried olives appetizer recipe is the perfect dish for a night with friends. With a creamy and subtle tzatziki, the fried olives have a great base to pop with flavor. the fired olives appetizers is briny and savory in the best way. The recipe comes together quickly to be devoured to be even quicker. With a crispy crunch, guests will not be able to stop shoveling the fried olives appetizer into their mouths. Make this recipe with a dirty martini for the perfect night with friends.