Fried Olives with Spicy Yogurt
The View From the Great Island
Fried Olives with Spicy Yogurt ~ The olives are crispy on the outside, warm and juicy inside, the yogurt is cool and creamy, and the herb sauce is zesty.
- 1 hot green chile pepper, cut in several pieces, seeds and all (I used a large jalapeno)
- 0.25 tsp ground cardamom
- 0.25 tsp ground cloves
- 0.25 tsp sugar
- 1 large handful fresh cilantro leaves (a heaping cup)
- 1 large handful fresh parsley leaves (a heaping cup)
- juice of lemon
- 0.25 cup extra virgin olive oil
- 1.5 cups Greek yogurt
- fried olives
- 14 ounce can of pitted green olives (drained)
- 0.5 cup flour
- 2 eggs, well beaten
- 0.5 cup bread crumbs (I used half regular and half panko)
- vegetable oil for frying
- To make the spicy herb sauce, put the chile, cardamom, cloves, sugar, cilantro, parsley, lemon juice, and olive oil in the bowl of a food processor. The herbs will just about fill the canister. Pulse until you get a chunky salsa.
- Put about 2 inches of oil in a small saucepan.
- Set up a breading station for your olives. Put the flour, eggs, and breadcrumbs into 3 bowls. Dry the olives on a clean kitchen towel.
- Dredge the olives, one by one, in the flour, then into the eggs, and finally into the breadcrumbs. make sure they get well coated. Set aside on a plate.
- Heat the oil on medium to medium high heat until hot. Drop a test olive in ~ it should fry to golden in a minute or slightly less. If it gets too dark too quickly, or takes too long to get brown, adjust the heat accordingly.
- Fry the olives, 6 or so at a time, until golden brown. Flip them around in the oil gently so they cook evenly. Set on a paper towel to drain.
- Put the yogurt into a shallow serving bowl. Add the salsa and swirl together. Top with the warm fried olives and serve with pita bread or flatbread.