Pimento Cheese Fried Olives (Printer-Friendly Version)
Golden fried olives stuffed with creamy pimento cheese and served with a tangy garlic mayo dip.
# Required Ingredients:
→ Olives and Filling
01 -
20 to 22 pimento-stuffed olives in brine
02 -
180 ml pimento cheese, store-bought or homemade
→ Breading
03 -
60 g all-purpose flour
04 -
2 large eggs, beaten
05 -
100 g panko breadcrumbs
06 -
15 g finely grated Parmesan cheese
→ Frying
07 -
1 to 1.5 liters neutral oil for deep frying
→ Garlic-Pimento Mayonnaise
08 -
Reserved pimento from olives, finely chopped
09 -
1 garlic clove, grated
10 -
120 ml mayonnaise
11 -
1 tablespoon thinly sliced chives
12 -
1 teaspoon fresh lemon juice
# Step-by-Step Instructions:
01 -
Use a skewer or toothpick to carefully push pimentos out of each olive, reserving them for the garlic-pimento mayonnaise. Arrange the olives on a cutting board.
02 -
Pulse the pimento cheese in a food processor until smooth. Transfer into a piping bag fitted with a small round tip or a plastic bag with a corner cut off. Pipe the cheese into each olive.
03 -
Pour oil to a depth of 5 cm into a large heavy pot and heat over medium until a thermometer registers 175°C.
04 -
Place flour in a shallow bowl. Whisk eggs in another shallow bowl. Combine panko breadcrumbs and Parmesan in a third shallow bowl.
05 -
One at a time, toss olives in flour, dip into eggs allowing excess to drip off, then coat with the panko-Parmesan mixture, pressing gently to adhere. Repeat dipping in egg and panko for a double coating.
06 -
Working in batches, carefully lower olives into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown, approximately 3 to 4 minutes. Drain on paper towels and let cool slightly.
07 -
Combine reserved chopped pimentos, grated garlic, mayonnaise, chives, and lemon juice in a small bowl. Stir until well blended.
08 -
Arrange fried olives on a platter and serve alongside the garlic-pimento mayonnaise dip.
# Handy Cooking Tips:
01 -
Store leftovers refrigerated in an airtight container for up to 5 days. Reheat in an air fryer or oven to restore crispness.