Tuesday, July 15, 2008

Deep Fried Olives

The deep fried testicles portion of the Zombie-que (sorry Dad).
Because there is a chance my father may read this (sorry Dad) - I will forgo any salty ball jokes (sorry Dad), except to say that deep fried olives are indeed incredibly salty. Be ready.
Perhaps experimentation is in order; I'm sure there must be varieties that aren't as salty as others (ugh, those awful awful ones Q got from the Olive Pit are coming to mind - black and capable of sucking every drop of moisture from my mouth. Those things were awful.).
I just grabbed a jar of green olives with pimentos from TJs and used a toothpick to poke most of the pimentos out. Why you may ask? Well, to make room for the mozzarella cheese of course!
And that's pretty much it.

Drain the PITTED olives of your choice
Stuff with whatever you'd like - I used mozz (you can even keep the pimentos if you choose)
Toss in a flour mixture (I added garlic and chili powder), knock off any excess
Dunk in a mixture of beaten egg and dash of milk
Then dredge in an equal parts mix of bread crumbs and the best crispifying invention ever: Cornflake crumbs (or Panko)

Put a cup of veg/canola oil in a heavy pot and heat up. Q taught me a good trick for knowing when it's ready. Toss a little piece of bread in, and if it browns up fairly quickly, it's hot enough.

Fry those bad boys until they're nice and golden brown all over, then drain on paper towels. Serve to your friends with plenty of water and other, non salty food.

1 comment:

M. Quinn Sweeney said...

I thought these were the eyes and the arancini were the balls. Regardless, they were both great.