Crispy Lemon-Fried Olives Recipe From Jamie Leeds

Ingredients

• 1 cup all-purpose flour
• Finely grated zest of 1 lemon3 large eggs
• 2 cups panko (Japanese bread crumbs)
• 20 Mediterranean olives, pitted
• 8 cups canola oil, for frying

Directions

1. In a bowl, whisk together the flour and lemon zest. Crack the eggs into a second bowl and whisk until beaten. Place the panko in a third bowl.
2. Dredge the olives in the flour, then dip into the egg mixture and coat with the panko.
3. Heat the oil in a deep, heavy pot over high until it reaches 375°. Working in small batches (about 5 at a time), fry the olives until golden brown, about 2 to 3 minutes per batch. Skewer the fried olives in pairs on toothpicks and serve immediately.