Pimento Cheese Fried Olives with Garlic-Pimento Mayonnaise Recipe
Crispy, golden-fried pimento-stuffed olives filled with creamy pimento cheese, served with a zesty garlic-pimento mayonnaise. This appetizer combines savory, crunchy, and tangy flavors for a delicious bite-sized treat perfect for parties or snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 to 22 stuffed and fried olives 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Fried Olives
- 20 to 22 pimento-stuffed olives in brine
- 3/4 cup store-bought or homemade pimento cheese
- 4 to 6 cups neutral oil, for frying
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 oz. Parmesan, finely grated (about 1/4 cup)
Garlic-Pimento Mayonnaise
- Reserved pimentos from olives
- 1 garlic clove, grated
- 1/2 cup mayonnaise
- 1 Tbsp. thinly sliced chives
- 1 tsp. fresh lemon juice
Instructions
- Remove Pimentos: Using a skewer or toothpick, carefully push out the pimento from each olive and reserve the pimentos for the garlic-pimento mayonnaise. Arrange the olives on a cutting board.
- Fill Olives with Cheese: Pulse the pimento cheese in a food processor until smooth. Transfer the cheese to a piping bag fitted with a small round tip or use a plastic bag with a corner cut off, then pipe the cheese into each olive.
- Heat Oil: Pour neutral oil into a large heavy pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F using a deep-fry or instant-read thermometer.
- Prepare Breading Stations: Pour the flour into a shallow bowl. Whisk the eggs in a second shallow bowl. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
- Bread the Olives: One at a time, toss the cheese-filled olives in flour to coat, then dip into the whisked eggs allowing excess to drip off. Coat the olives in the panko-Parmesan mixture, pressing gently to adhere. Repeat the egg dip and panko-Parmesan coating for an extra crispy layer.
- Fry Olives: Fry the olives in batches by lowering them carefully into the hot oil with a slotted spoon or spider. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. Transfer the olives to a paper towel-lined plate to drain and cool slightly.
- Make Garlic-Pimento Mayonnaise: Finely chop the reserved pimentos and place into a small bowl. Add the grated garlic, mayonnaise, thinly sliced chives, and fresh lemon juice, then stir well to combine.
- Serve: Arrange the fried olives on a serving platter and serve alongside the garlic-pimento mayonnaise for dipping.
Notes
- Ensure oil temperature is maintained at 350°F to achieve a crispy exterior without absorbing too much oil.
- Work in batches to avoid overcrowding the pot, which can lower oil temperature and result in soggy olives.
- Use fresh pimento cheese or a good-quality store-bought variety for best flavor.
- The double breading with egg and panko ensures a crunchy crust that holds in the melted cheese.
- Stored leftovers are best reheated in an air fryer or oven to maintain crispness.
Keywords: pimento cheese, fried olives, appetizer, crispy olives, southern appetizer, panko, garlic mayonnaise
