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