Home Cooking

Fried Olives

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Fried Olives

Michael Rodriguez | Dec 2, 2004 02:26 PM

I've eaten deep-fried olives in a couple of San Francisco restaurants. They were delicious--anchovy-stuffed olives with a very, very light coating of something. I can't duplicate these at home. I've tried coating the olives with flour, dipping them in beaten egg and then coating with flour, thinning the beaten egg with water, and other variations. The coating is invariably too thick and lumpy. Help, please.

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