Crispy 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
Scale
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
