FRIED OLIVES WITH GARLIC AIOLI
Growing up I hated cucumbers. Turns out 30 years later, still totally loathe them.
That probably explains there almost total absence on this blog. I mean I’ve got a handful of cucumber recipes because two of the sons like them, and they’re cheap seasonally.
By a few, I mean 6. 6 recipes total that involve cucumbers. I counted.
Actually that seems a little bit sad now that I think about it.
Not the counting, my discriminatory policy toward a specific vegetable. I’ll try to do better in the future.
The sons’ will thank me, at least half of them anyway. Hopefully a few of you will too.
Ingredients
Instructions
for full recipes please see : 4sonrus.com
That probably explains there almost total absence on this blog. I mean I’ve got a handful of cucumber recipes because two of the sons like them, and they’re cheap seasonally.
By a few, I mean 6. 6 recipes total that involve cucumbers. I counted.
Actually that seems a little bit sad now that I think about it.
Not the counting, my discriminatory policy toward a specific vegetable. I’ll try to do better in the future.
Ingredients
- For The Fried Olives
- 1 5 1/2 oz jar of small pimento stuffed olives
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- 1 egg beaten
- canola oil, for frying
- For The Garlic Aioli
- 1/3 cup mayonnaise
- 1 scant tbsp lemon juice
- 1 heaping tbsp minced garlic
- salt & pepper, to taste
Instructions
- To Make The Aioli
- Mix all the ingredients together. Chill before serving.
- To Make The Fried Olives
- Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer.
- Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl.
- ..............................
for full recipes please see : 4sonrus.com
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