Fried Garlic Cloves and Green Olives

[Guest guest]

These make a nice little touch to a meal. & nbsp;

Karla

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Fried Garlic Cloves and Green Olives

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about 36 large garlic cloves, peeled

1 cup pitted green olives, like Manzanilla or Picholine

1 cup flour

1 teaspoon salt, more for sprinkling

½ teaspoon pepper

3 eggs

1 cup fresh bread crumbs or panko

veg oil for deep-frying.

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Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then

reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and

repeat once more, simmering about 5 minutes or until soft, testing often. Gently

lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile,

place olives on paper towels to drain.

When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs.

Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to

375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.

Working in batches, roll garlic cloves and olives in seasoned flour, then in

beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until

golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with

salt. Let oil come back to 375 degrees between batches. Serve immediately.

Serves 6 to 8.