There are certain things that many of us appreciate about eating. More than likely, or you love digging into the main course, especially when it is prepared just right. For a lot of us, however, the eating experience does not start with the main course being put on the table. It begins with a smaller version of the meal, usually known as an appetizer. This appetizer recipe is going to change the way you look at bite sized foods.
Most of us like olives. The salty taste and the texture is something that is rather unique. With this recipe, you get all of the benefits of eating an olive and you combine it with the crunch and deliciousness of a fried outer coating. Make this recipe for your next get-together and watch them disappear.
Ingredients:
1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
¾ cup all-purpose flour
½ teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
¾ cup bread crumbs
½ teaspoon freshly ground black pepper
Brie cheese, for serving
12 pound serrano ham, thinly sliced
Directions:
Heat canola oil to 350 degrees. Drain and dry the olives.
Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs.
Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Brie cheese and slices of serrano ham.