Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe

Introduction

Crispy Fried Olives with Garlic Aioli offer a delightful snack that combines crunchy coating and savory, tangy flavors. This vegan and egg-free recipe is perfect for a party appetizer or a tasty treat any time you crave something crispy and bold.

Ingredients

• 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)
• ⅓ cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 heaping tbsp minced garlic
• Salt and pepper to taste

Instructions

1. Step 1: Make the aioli by combining vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and refrigerate while preparing the olives.
2. Step 2: Prepare the batter by whisking half of the flour with cold water, paprika, garlic powder, and black pepper. Aim for a thick, smooth consistency that sticks to the olives.
3. Step 3: Set up your breading station with three separate plates: one with the remaining dry flour, one with the batter, and one with panko breadcrumbs.
4. Step 4: Coat each olive by first tossing it in the dry flour, then dipping it into the batter, and finally rolling it in panko breadcrumbs until well covered. Place coated olives on a clean plate.
5. Step 5: Heat oil in a deep pan or Dutch oven to 325 to 350°F (170 to 180°C). Maintain the temperature with a thermometer for best results.
6. Step 6: Fry olives in small batches, giving them space to crisp evenly. Cook for 1 to 2 minutes until golden all over.
7. Step 7: Transfer fried olives to a paper towel-lined plate to drain excess oil, then serve immediately with the chilled garlic aioli.

Tips & Variations

• For extra crispiness, double-dip the olives in the batter and panko before frying.
• Try adding a pinch of cayenne pepper to the batter for a spicy kick.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
• Serve with other dips like vegan ranch or spicy marinara for variety.

Storage

Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes to retain crispiness. Keep garlic aioli refrigerated and use within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives for this recipe?

Yes, you can use different small olives, but choose firm ones that hold their shape well when fried. Pitted olives or those stuffed with ingredients other than pimentos work fine.

Is it necessary to chill the garlic aioli before serving?

Chilling the aioli helps the flavors meld and keeps it cool as a refreshing contrast to the hot fried olives, but you can serve it immediately if short on time.

Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe

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★★★★★

4.6 from 118 reviews

These Crispy Fried Olives with Garlic Aioli are a delicious vegan appetizer featuring pimento-stuffed olives coated in a seasoned flour batter and panko breadcrumbs, then fried to golden perfection. Served with a tangy, garlicky vegan aioli, this dish offers crunchy texture and savory flavors with a simple stovetop frying method.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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)

Garlic Aioli

• ⅓ cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 heaping tbsp minced garlic
• Salt and pepper to taste

Instructions

1. Make the aioli: Combine the vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and then chill it in the fridge while preparing the olives.
2. Prepare the batter: In a bowl, whisk together half of the flour with cold water, paprika, garlic powder, and black pepper until you achieve a smooth, thick batter that will cling to the olives without sliding off.
3. Set up breading station: Arrange the remaining dry flour on one plate, place the prepared batter in the middle, and put the panko breadcrumbs on another plate for easy coating.
4. Coat the olives: Dip each drained olive first into the dry flour, then submerge into the batter, and finally roll thoroughly in the panko breadcrumbs until fully covered. Set the coated olives aside on a clean plate.
5. Heat the oil: Fill a deep pan or Dutch oven with a few inches of oil. Heat the oil to 325 to 350°F (170 to 180°C), using a thermometer to maintain the temperature.
6. Fry the olives: Fry the olives in batches, placing a few at a time into the hot oil. Give them space to float and crisp evenly. Fry for about 1 to 2 minutes until they turn golden all over.
7. Drain and serve: Remove the fried olives and place them on a paper towel-lined plate to drain excess oil for about a minute. Serve immediately with the chilled garlic aioli for dipping.

Notes

• Maintain oil temperature at 325-350°F to ensure olives crisp up without absorbing too much oil.
• Use a thermometer for accurate frying temperatures.
• For extra crunch, lightly press the panko breadcrumbs onto the olives during coating.
• Store leftover aioli refrigerated and use within 3 days.
• This recipe is fully vegan and contains no eggs or dairy.

Keywords: crispy fried olives, vegan appetizer, garlic aioli, panko crusted olives, Mediterranean snack, vegan finger food