Crispy Vegan Fried Olives with Garlic Aioli Recipe
Crispy Fried Olives with Garlic Aioli is a delicious vegan appetizer featuring pimento-stuffed olives coated in a seasoned batter and panko breadcrumbs, then deep-fried to golden perfection. Served with a zesty garlic aioli made from vegan mayonnaise, lemon juice, and fresh garlic, this dish offers a fantastic combination of crunch and flavor that’s perfect for parties or snack time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 2 servings (depending on portion size) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Olives and Coating
- 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)
Garlic Aioli
- ⅓ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt and pepper to taste
Instructions
- Make the aioli. Combine the vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until the mixture is smooth and well incorporated. Chill in the refrigerator while preparing the olives to let the flavors meld.
- Make the batter. In a bowl, whisk together half of the all-purpose flour with the cold water, paprika, garlic powder, and black pepper. Whisk until the batter is smooth and thick enough to cling to the olives without dripping off.
- Set up the breading station. Arrange three separate plates: one with the remaining dry flour, one with the batter in the middle, and one with the panko breadcrumbs. This setup will streamline the coating process.
- Coat the olives. Take each olive and first toss it in the dry flour to lightly coat. Then dip it into the batter, ensuring it is fully covered. Finally, roll the olive in the panko breadcrumbs until completely coated. Place the coated olives on a clean plate.
- Heat the oil. Fill a deep pan or Dutch oven with a few inches of oil and heat it to between 325°F and 350°F (170°C to 180°C). Use a thermometer to maintain this temperature range for perfect frying.
- Fry the olives. Fry the olives in batches to avoid overcrowding. Carefully drop a few olives into the hot oil at a time, allowing them space to move and crisp evenly. Fry for 1 to 2 minutes until they turn golden brown and crispy.
- Drain and serve. Remove the fried olives with a slotted spoon and place them on paper towels to drain excess oil. Serve hot alongside the chilled garlic aioli for dipping.
Notes
- Maintain the oil temperature consistently between 325°F and 350°F for optimal crispiness and to avoid soggy coating.
- Use vegan mayonnaise to keep the recipe fully vegan.
- For extra flavor, you can add a pinch of cayenne pepper to the batter for a spicy kick.
- Ensure olives are well-drained before coating to prevent oil splatter during frying.
- Serve immediately for the best texture; leftovers can be reheated but may lose crispness.
Keywords: fried olives, vegan appetizer, garlic aioli, crispy fried olives, party snack, vegan snack
