Golden, crispy, and irresistibly snackable. These fried California Ripe Olives are lightly coated in panko, fried to perfection, and served with cheddar cubes, cornichons, and roasted peppers for the ultimate flavor-packed bite.
Heat 2 inches of cooking oil in a large pan over medium heat, until oil temperature reaches 350° F.
While oil heats up, whisk together egg and milk in a shallow bowl. Set aside.
Place flour in a separate shallow bowl and panko crumbs in a third separate shallow bowl.
Dredge the olives in the flour, then into the egg/milk mixture. Toss them into the panko crumbs to coat evenly.
Fry the olives in batches in hot oil until golden brown; about 90 seconds. Transfer to a paper towel lined plate to drain excess oil.
Serve with cheddar cubes, cornichons and roasted bell pepper skewerd in a toothpick.
