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Deep-Fried Olives

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plate

Yield

Yield: about 60 olives

kikkoman products used:

ingredients

8 ounces Kikkoman Panko Japanese-Style Breadcrumbs
6 ounces parmesan cheese, grated
6 eggs
1 pound large stuffed green olives
2 cups all-purpose flour
vegetable oil, as needed

directions

In bowl, mix together panko and cheese. In another bowl, whisk eggs just until blended.

Toss olives in flour, shaking off excess in strainer. Coat olives with beaten egg, then toss in panko mixture. Coat in eggs and panko again. Place breaded olives on parchment-lined sheet pan in one layer; refrigerate until needed.

Deep-fry olives in hot (350°F) oil about 2 minutes or until golden brown. Drain on paper towels.

Tip: Use pitted olives stuffed with garlic or pimento.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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