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Pimento Cheese Fried Olives Recipe

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★★★★★

4.9 from 124 reviews

Crispy and savory Pimento Cheese Fried Olives are a delectable appetizer featuring pimento-stuffed olives filled with creamy pimento cheese, coated in a crispy panko-Parmesan crust, and fried to golden perfection. Paired with a flavorful garlic-pimento mayonnaise, this bite-sized treat offers a perfect balance of creamy, tangy, and crunchy flavors, ideal for entertaining or a special snack.

Ingredients

Scale

Olives and Filling

  • 20 to 22 pimento-stuffed olives in brine
  • 3/4 cup store-bought or homemade pimento cheese

Breading

  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 oz Parmesan cheese, finely grated (about 1/4 cup)

Frying

  • 4 to 6 cups neutral oil (such as vegetable or canola), for frying

Garlic-Pimento Mayonnaise

  • Reserved pimentos from olives
  • 1 garlic clove, grated
  • 1/2 cup mayonnaise
  • 1 tablespoon thinly sliced chives
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare Olives: Using a skewer or toothpick, carefully push the pimento out of each olive and set the pimentos aside for making the garlic-pimento mayonnaise. Arrange the pimento-empty olives on a cutting board.
  2. Fill Olives with Cheese: Pulse the pimento cheese in a food processor until smooth. Transfer to a piping bag fitted with a small round tip or use a resealable plastic bag with a small corner cut off. Pipe the smooth cheese into each hollowed-out olive, filling them completely.
  3. Heat Oil for Frying: Pour 4 to 6 cups of neutral oil into a large, heavy pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F, using a deep-fry or instant-read thermometer to monitor temperature.
  4. Prepare Breading Stations: Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs until combined. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
  5. Bread the Olives: Working one at a time, dredge each cheese-filled olive first in flour, then dip it into the egg wash, allowing any excess egg to drip off. Next, toss the olive in the panko-Parmesan mixture, gently pressing to adhere the coating. For an extra crispy crust, dip the olive back in the egg wash and then again in the breadcrumb mixture.
  6. Fry the Olives: Carefully lower the breaded olives into the hot oil in batches using a metal spider or slotted spoon. Fry, turning occasionally, for 3 to 4 minutes or until they are golden brown and crispy. Remove and transfer to a paper towel-lined plate to drain and cool slightly.
  7. Make Garlic-Pimento Mayonnaise: Finely chop the reserved pimentos and combine them in a small bowl with the grated garlic, mayonnaise, sliced chives, and fresh lemon juice. Stir well to combine the flavors.
  8. Serve: Arrange the fried olives on a serving platter and serve alongside the garlic-pimento mayonnaise for dipping. Enjoy warm or at room temperature.

Notes

  • For best results, use fresh pimento cheese or a good quality store-bought version.
  • Maintain the oil temperature at 350°F to ensure the olives fry evenly without absorbing too much oil.
  • Work in small batches when frying to avoid overcrowding, which can lower the oil temperature.
  • Use a sturdy piping bag or plastic bag to easily fill the olives with pimento cheese.
  • These fried olives are best enjoyed fresh but can be kept warm in a low oven for a short time.
  • Make sure to drain the olives well before filling and frying to prevent sogginess.

Keywords: pimento cheese, fried olives, fried appetizer, fried snacks, southern appetizer, panko crust, garlic mayonnaise

Find it online: https://kitchenbyclara.com/pimento-cheese-fried-olives-recipe/