Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe
Crispy Fried Olives with Garlic Aioli is a delicious vegan appetizer featuring pimento-stuffed olives coated in a flavorful seasoned batter, breaded with crunchy panko, and deep-fried to golden perfection. Paired with a zesty garlic aioli made from vegan mayonnaise, this recipe offers a delightful combination of crispy texture and savory taste, perfect for snacks or party bites.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 30-40 fried olives 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
For the Crispy Fried Olives
- 1 jar (5.5 oz / 155 g) small pimento-stuffed olives, drained
- ½ cup all purpose flour (divided)
- ¼ cup cold water
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ cup panko breadcrumbs
- Oil for frying (canola or vegetable), enough for deep frying
For the Garlic Aioli
- ⅓ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt and pepper to taste
Instructions
- Make the aioli. In a small bowl, combine the vegan mayonnaise, lemon juice, minced garlic, salt, and pepper. Stir thoroughly until smooth and consistent. Place the aioli in the refrigerator to chill while preparing the olives, allowing the flavors to meld.
- Prepare the batter. In a bowl, whisk together half of the all-purpose flour with cold water, paprika, garlic powder, and black pepper until you create a smooth, thick batter that will adhere well to the olives without slipping off.
- Set up the breading station. Arrange three plates: one with the remaining dry flour, one with the prepared batter, and one with the panko breadcrumbs. This setup will streamline the coating process.
- Coat the olives. Take each drained olive and first toss it in the dry flour to ensure initial adhesion. Next, dip it into the batter so that it is evenly covered. Finally, roll the olive in the panko breadcrumbs until fully coated. Place the breaded olives on a clean plate, set aside.
- Heat the oil. In a Dutch oven or deep heavy-bottomed pan, pour a few inches of canola or vegetable oil. Heat the oil to maintain a temperature between 325°F and 350°F (170°C to 180°C) for optimal frying. Use a thermometer to monitor the temperature closely.
- Fry the olives. Carefully drop the coated olives in small batches into the hot oil, giving them enough space to move freely and crisp evenly. Fry for about 1 to 2 minutes or until they turn a uniform golden brown color.
- Drain and serve. Using a slotted spoon, transfer the fried olives onto a plate lined with paper towels to absorb excess oil. Let them rest for a minute. Serve the olives hot alongside the chilled garlic aioli for dipping.
Notes
- Ensure the oil temperature remains steady to avoid greasy or undercooked olives.
- Use pitted olives specifically to avoid damage to your teeth and for easy frying.
- You can adjust the amount of garlic in the aioli based on your preference for more or less pungency.
- Serve immediately for best crispiness; leftovers can be reheated briefly in an air fryer.
- This recipe is vegan-friendly and contains no eggs or dairy.
Keywords: fried olives, vegan appetizer, garlic aioli, crispy olives, panko breaded olives, party snack, vegan snacks, Mediterranean appetizers
