Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe
Introduction
Crispy Fried Olives with Garlic Aioli offer a delightful twist on a classic snack. These golden, crunchy bites paired with a creamy vegan garlic sauce make a perfect appetizer or party treat. Easy to prepare and completely egg-free, they’re sure to impress.
Ingredients
- 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)
- ⅓ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt and pepper to taste
Instructions
- Step 1: Make the aioli by combining vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and refrigerate while preparing the olives.
- Step 2: Prepare the batter by whisking half of the flour with cold water, paprika, garlic powder, and black pepper until smooth and thick enough to cling to the olives.
- Step 3: Set up a breading station with remaining dry flour on one plate, the batter in a bowl in the middle, and panko breadcrumbs on another plate.
- Step 4: Coat each olive by tossing it first in the dry flour, then dipping it into the batter, and finally rolling it in the panko breadcrumbs. Place coated olives on a clean plate.
- Step 5: Heat oil in a deep pan or Dutch oven to 325–350°F (170–180°C). Use a thermometer to maintain the temperature.
- Step 6: Fry the olives in batches, adding a few at a time to avoid overcrowding. Cook for 1 to 2 minutes until golden and crispy all over.
- Step 7: Drain fried olives on paper towels briefly, then serve hot alongside the chilled garlic aioli.
Tips & Variations
- For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the batter.
- Use seasoned panko breadcrumbs to introduce more depth to the crunch.
- If you prefer baked olives, spray coated olives with olive oil and bake at 400°F (200°C) for 10–15 minutes until crispy.
Storage
Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in an oven at 350°F (175°C) for about 5 minutes to restore crispness. Keep the garlic aioli chilled separately for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives for this recipe?
Yes, you can use other small olives, but choose ones that are pitted and firm to ensure they hold up well when fried.
Is there a way to make the aioli without vegan mayonnaise?
You can blend silken tofu or soaked cashews with lemon juice, garlic, salt, and pepper to create a creamy vegan aioli alternative.
PrintCrispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe
Enjoy a delightful snack of Crispy Fried Olives coated in a crunchy panko crust and served with a tangy vegan garlic aioli. This vegan appetizer features small pimento-stuffed olives fried until golden and crispy, perfect for parties, game day, or a unique appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 3 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegan
Ingredients
Olives and Coating
- 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 (Vegan)
- 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, then refrigerate to chill 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 consistency that will cling to the olives.
- Set up breading stations: Place the remaining dry flour on one plate, the prepared batter in the middle bowl, and the panko breadcrumbs on another plate.
- Coat the olives: Dip each olive in the dry flour first, then coat it in the batter, and finally roll it thoroughly in the panko breadcrumbs. Place coated olives on a clean plate.
- Heat the oil: Fill a Dutch oven or a deep pan with several inches of oil and heat it to 325 to 350°F (170 to 180°C). Use a thermometer to maintain this temperature range.
- Fry the olives: Carefully drop the olives into the hot oil in small batches, allowing space between them so they crisp evenly. Fry for about 1 to 2 minutes until golden on all sides.
- Drain and serve: Remove the fried olives with a slotted spoon and drain on a paper towel-lined plate. Serve hot alongside the chilled garlic aioli dip.
Notes
- Make sure the oil temperature stays between 325-350°F to avoid greasy olives or burnt coating.
- Use a slotted spoon to remove olives gently to keep the coating intact.
- For extra flavor, try adding a pinch of cayenne to the batter for a spicy kick.
- Serve immediately for the best crispy texture; leftovers may lose crunchiness.
- This recipe is vegan and does not contain eggs or dairy products.
Keywords: fried olives, crispy olives, vegan appetizer, garlic aioli, panko breaded olives, vegan snack
