Pioneer Woman’s Fried Olives are made with blue cheese-stuffed and garlic-stuffed olives, flour, eggs, panko breadcrumbs, Italian seasoning, crushed red pepper flakes, and fresh parsley, creating a crispy treat that takes 20 minutes to prepare!
Try More Pioneer Woman Recipes:
- Pioneer Woman Christmas Tree Cheese Ball
- Pioneer Woman Cranberry Pecan Cheese Ball
- Pioneer Woman Salmon Cakes
𧥠Why Youâll Love This Fried Olives Recipe:
- Flavorful Stuffings: Blue cheese and garlic-stuffed olives offer a rich, savory taste that enhances the overall experience.
- Crispy Texture: The panko breadcrumb coating ensures a crunchy, golden exterior that contrasts beautifully with the tender, flavorful olive inside.
- Easy Preparation: This recipe is quick and simple, making it ideal for both casual snacking and entertaining guests without much hassle.
- Versatile Serving: Perfect as a party appetizer, snack, or unique addition to a cheese platter, making it a versatile choice for various occasions.
â What Is Pioneer Woman’s Fried Olives Recipe?
Pioneer Woman’s Fried Olives Recipe features stuffing olives with blue cheese or garlic, breading them in flour, eggs, and a seasoned panko mixture, then frying until crispy and golden.
đ„ Pioneer Woman Fried Olives Ingredients
- Oil, for frying
- 1 cup blue cheese-stuffed olives
- 1 cup garlic-stuffed olives
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Chopped fresh parsley, for garnish
đ„ How To Make Pioneer Woman Fried Olives
- In a heavy-bottomed pot, heat 2 inches of oil to 350 degrees Fahrenheit.
- Set the olives on a sheet pan lined with paper towels to dry. Divide the eggs, panko breadcrumbs, and flour into three shallow dishes.
- Toss the breadcrumbs with the crushed red pepper flakes and Italian seasoning.
- Bread the olives by digging a few in flour, coating them completely, then into the eggs, and finally into the breadcrumbs. Put aside and do the same with the rest of the olives.
- Fry the olives in batches in the hot oil until crispy and golden, about 1 to 2 minutes. Transfer them to a wire rack over a paper towel-lined sheet tray. Keep frying the rest of the olives.
- Place the cooked olives on a serving platter and top with the parsley. Enjoy with a side of toothpicks.
đ Recipe Tips
- Preheat Oil Properly: Heat oil to 350°F (175°C) before frying to ensure the olives become crispy and golden. Using a thermometer helps maintain the correct temperature throughout the cooking process.
- Dry Olives Thoroughly: Before breading, make sure to dry the olives thoroughly with paper towels. This step prevents excess moisture from causing oil splatters and helps the breading adhere better.
- Fry in Batches: To achieve a uniformly crispy texture, fry the olives in small batches. Overcrowding the pot can lower the oil temperature, leading to soggy results.
- Use a Wire Rack: After frying, place the olives on a wire rack set over a paper towel-lined sheet tray. This setup allows excess oil to drain off and keeps the fried coating crisp.
đ„ What Serve With Fried Olives?
Serve Fried Olives with Sausage Potato Chowder, Broccoli Cheese Soup, Watermelon Salsa, Marinated Tomatoes,Goat Cheese Polenta, Potato Croquettes, Fried Red Tomatoe, Taco Potatoes, and Pea Salad.
đ How To Store Leftovers Fried Olives?
- In The Fridge: Store leftover fried olives in an airtight container for 2 to 3 days.
- In The Freezer: Freeze leftover fried olives in a single layer, then transfer to a container for up to 3 months.
đ„” How To Reheat Leftovers Fried Olives?
- On The Stove: Reheat leftover fried olives in a hot pan for 4 minutes until crispy.
- In The Microwave: Heat leftover fried olives in a microwave-safe bowl in short 30-second bursts.
- In The Air Fryer: Reheat leftover fried olives in an air fryer basket at 350°F for 3 to 5 minutes until crispy.
FAQs
Why are my fried olives not cooking evenly?
Uneven cooking can occur if olives are overcrowded, affecting heat distribution and resulting in uneven browning.
Why did my fried olives fall apart during frying?
Your fried olives may have fallen apart if they were too wet, overcooked, or not properly breaded.
Why are my fried olives soggy?
Fried olives may be soggy if theyâre not dried properly before frying or if they are not kept at the right temperature.
Why do my fried olives taste bland?
Your fried olives might taste bland if they lack seasoning, the coating is under-seasoned, or the olives themselves are mild.
Try More Pioneer Woman Recipes:
- Pioneer Woman Garlic Ranch Party Mix
- Pioneer Woman Christmas Tree Pizza
- Pioneer Woman Tortellini Skewers
Pioneer Woman Fried Olives Nutrition Facts
Amount Per Serving
- Calories 210
- Total Fats 14g
- Saturated Fats 4g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 900mg
- Potassium 50mg
- Carbs 20g
- Net carbs 16g
- Fiber 4g
- Sugar 3g
- Protein 3g
Pioneer Woman Fried Olives
Description
Pioneer Womanâs Fried Olives are made with blue cheese-stuffed and garlic-stuffed olives, flour, eggs, panko breadcrumbs, Italian seasoning, crushed red pepper flakes, and fresh parsley, creating a crispy treat that takes 20 minutes to prepare!
Ingredients
Instructions
- In a heavy-bottomed pot, heat 2 inches of oil to 350 degrees Fahrenheit.
- Set the olives on a sheet pan lined with paper towels to dry. Divide the eggs, panko breadcrumbs, and flour into three shallow dishes.
- Toss the breadcrumbs with the crushed red pepper flakes and Italian seasoning.
- Bread the olives by digging a few in flour, coating them completely, then into the eggs, and finally into the breadcrumbs. Put aside and do the same with the rest of the olives.
- Fry the olives in batches in the hot oil until crispy and golden, about 1 to 2 minutes. Transfer them to a wire rack over a paper towel-lined sheet tray. Keep frying the rest of the olives.
- Place the cooked olives on a serving platter and top with the parsley. Enjoy with a side of toothpicks.
Notes
- Preheat Oil Properly: Heat oil to 350°F (175°C) before frying to ensure the olives become crispy and golden. Using a thermometer helps maintain the correct temperature throughout the cooking process.
Dry Olives Thoroughly:Â Before breading, make sure to dry the olives thoroughly with paper towels. This step prevents excess moisture from causing oil splatters and helps the breading adhere better.
Fry in Batches:Â To achieve a uniformly crispy texture, fry the olives in small batches. Overcrowding the pot can lower the oil temperature, leading to soggy results.
Use a Wire Rack:Â After frying, place the olives on a wire rack set over a paper towel-lined sheet tray. This setup allows excess oil to drain off and keeps the fried coating crisp.