Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe
Introduction
Crispy fried olives with garlic aioli make a delightful vegan appetizer that’s bursting with flavor and texture. These golden, crunchy bites paired with a tangy, garlicky dip will impress at any gathering or snack time.
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, then refrigerate to chill while preparing the olives.
- Step 2: Whisk half of the flour with cold water, paprika, garlic powder, and black pepper to form a smooth, thick batter that will cling to the olives.
- Step 3: Set up your breading station by placing the remaining dry flour on one plate, the batter in a bowl in the center, and the panko breadcrumbs on another plate.
- Step 4: Coat each olive by tossing it first in the dry flour, then dipping it in the batter, and finally rolling it in the panko until well covered. 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, placing a few at a time into the hot oil. Fry for 1 to 2 minutes until golden and crispy.
- Step 7: Remove olives with a slotted spoon and drain on a paper towel-lined plate. Serve hot alongside the chilled garlic aioli.
Tips & Variations
- For extra flavor, add a pinch of cayenne pepper to the batter for a spicy kick.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Serve with other dipping sauces like marinara or spicy sriracha mayo for variety.
Storage
Store leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispness. Keep the garlic aioli refrigerated separately and consume within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives for frying?
Small, pimento-stuffed olives work best because they hold their shape and are easy to coat. Other small olives can be used, but avoid very large or soft ones that may fall apart during frying.
Is the garlic aioli really vegan without eggs?
Yes, this recipe uses vegan mayonnaise instead of eggs, making the aioli fully vegan and creamy without compromising flavor.
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Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs) Recipe
- Total Time: 25 minutes
- Yield: About 4 servings 1x
- Diet: Vegan
Description
Enjoy crispy, golden-fried pimento-stuffed olives served with a tangy and garlicky vegan aioli. This vegan appetizer is perfectly crunchy on the outside while juicy on the inside, making it an irresistible snack or party bite.
Ingredients
Fried Olives
- 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
- ⅓ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt and pepper, to taste
Instructions
- Make the aioli: In a small bowl, combine the vegan mayonnaise, lemon juice, minced garlic, salt, and pepper. Stir until smooth and place the mixture in the refrigerator to chill while preparing the olives.
- Prepare the batter: Whisk together half of the flour with cold water, paprika, garlic powder, and black pepper until you achieve a smooth, thick batter that will cling to the olives without sliding off.
- Set up the breading station: Arrange the remaining dry flour on one plate, the prepared batter in a bowl in the center, and the panko breadcrumbs on a separate plate for easy coating.
- Coat the olives: Dip each drained olive first into the dry flour, then into the batter, and finally roll it through the panko breadcrumbs until fully covered. Place the coated olives on a clean plate and set aside.
- Heat the oil: Pour a few inches of canola or vegetable oil into a Dutch oven or deep pan and heat it to 325-350°F (170-180°C). Use a thermometer to ensure consistent temperature.
- Fry the olives: Fry the olives in batches, carefully dropping a few at a time into the hot oil. Give them space to float and crisp evenly. Fry for about 1 to 2 minutes until they turn golden brown all over.
- Drain and serve: Use a slotted spoon to transfer the fried olives onto a paper towel-lined plate to drain any excess oil. Serve them hot immediately with the chilled garlic aioli dip.
Notes
- Maintain the oil temperature between 325-350°F to achieve optimal crispiness without absorbing excess oil.
- Fry in small batches to prevent overcrowding and uneven cooking.
- Drain olives well before battering to ensure the coating sticks properly.
- Use a thermometer to monitor oil temperature accurately for best results.
- This recipe can be made gluten-free by substituting all-purpose flour and panko with gluten-free alternatives.
- For extra flavor, add a pinch of cayenne pepper to the batter for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried olives, crispy olives, garlic aioli, vegan appetizer, pimento-stuffed olives, party snacks
