Fried Olives with Spicy Antipasto Mayonnaise
Fried Olives with Spicy Antipasto Mayonnaise
Ingredients
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/4 cup (35 g) cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 2/3 cup (150 ml) light blonde beer, cold
- 1 green onion, finely chopped
- 24 jumbo or large green olives, pitted, not stuffed, drained and patted very dry
- Vegetable oil, for frying
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) store-bought spicy antipasto spread (see note)
Instructions
- Preheat the oil in a deep fryer to 375°F (190°C). Line a plate with paper towels.
- Place 2 tbsp of the flour in a shallow bowl. Set aside.
- In a bowl, combine the remaining flour with the cornstarch, baking powder, baking soda and salt. Gradually whisk in the beer until the mixture is smooth. Add the green onion. Season generously with pepper.
- Coat the olives in the flour, shaking off any excess. Dip half of the olives one at a time in the beer batter, letting some of the excess drip off. Fry the olives in the hot oil for 4 to 5 minutes or until golden and crispy. Watch out for splattering. Drain on the paper towel-lined plate. Repeat with the remaining olives.
- Meanwhile, in a bowl, combine the mayonnaise and antipasto spread. Serve the fried olives while still hot with the mayonnaise.
Fried Olives with Spicy Antipasto Mayonnaise