- Cooking Time:
- Servings: 12
- Preparation Time:
BackstoryToasted walnuts and bread crumbs give flavor, texture and new menu use for olives.
- 1 1/2 cups California walnuts, toasted
- 1 1/2 cups bread crumbs, fresh, unseasoned
- 3 eggs (large)
- 2 tablespoons water
- 1 cup flour, all-purpose
- 1 lb. (approx. 72) green olives, pimento-stuffed olives
- 1 1/2 quarts canola oil, for deep frying
- Spread toasted walnuts on baking sheet and place in warm place (about 110 F) for several hours or overnight. A gas oven with just the pilot light is ideal. Cool nuts to room temperature before next step.
- Combine nuts and crumbs in food processor and process until nuts are finely ground, yet mixture is light and dry. Spread in shallow pan and set aside.
- In shallow bowl beat eggs and water together. Set aside. Spread flour on shallow plate or pan and set aside.
- Drain olives of any liquid. A few at a time, dip olives in egg, then roll in flour, then dip again in egg. Let excess egg drip off olives, then roll olives in walnut mixture.
- As olives are coated, transfer to parchment-lined baking sheet. Continue until all olives are coated with walnut mixture.
- Refrigerate coated olives for at least 2 hours before frying.
- Have canola oil heated to 360ºF. Lower 12 olives into oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels, then serve warm.