Prep 10 mins
Cook 35 mins
Published in the NY Times, adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)
- 36 large garlic cloves, peeled
- 1 cup pitted green olives, like Manzanilla or picholine
- 1 cup flour
- 1 teaspoon salt, more for sprinkling
- 1⁄2 teaspoon pepper
- 3 eggs
- 1 cup fresh breadcrumbs or 1 cup panko breadcrumbs
- oil, for deep-frying
- Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
- Drain and repeat with fresh water.
- Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
- Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
- When ready to cook, mix flour, salt and pepper on a plate.
- In a bowl, beat eggs. Spread bread crumbs on another plate.
- In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
- Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
- Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
These are pretty darn tasty ~ instead of frying garlic AND olives, I used Jumbo garlic stuffed olives. I would make these again!!!
I tried this recipe because my curiosity was piqued .. deep fried garlic?deep fried olives??? have to give that a go LOL! I expected semi crunchy garlic and olive mush.. instead I got soft mellow garlic and wonderful deep olive tang. I had had mega garlic-ed my olives in the fridge for a week (Olives Italian Style # 140092)and the hard edge of the garlic had mellowed into an awesome soft taste where you just HAD to keep coming back for 'just one more" so I used these in this recipe and they were wonderful. Personally, I liked the olives much better than the deep fried garlic and took a little plate of them all to myself. DH on the other hand, loved the garlic better than the olives; he said that they were soft and almost bland in the eating but a few seconds later, the most wonderful after-taste kicked in and, heck just one more.... he sneaked out to the kitchen before the rest of dinner was ready and came back with a confession that he'd eaten not just the plateful that was photographed, but also the rest (about as much again) in one sitting!!! The one and only reason I give this 4 stars and not 5 is that I don't have a slave who will stand and peel these little morsels and DH now expects a double recipe ! the dipping takes some time too (admittedly I am slow) so it's a wonderful Appitizer, but a lot of work to prepare for an appitizer. With this amount of work involved I will definiately keep this for a romantic dinner for two and not for when the hordes invade the house for dinner parties. Please see my rating system, an excellent 4 stars ! Thanks !!!