Recipe courtesy of Ingrid Hoffmann
Episode: Tapas and Paella
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 cup canola oil
  • 10 large or colossal green pitted olives
  • 10 large or colossal black pitted olives
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 beaten eggs
  • 3/4 cup bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound manchego cheese, cubed
  • 1/2 pound serrano ham, thinly sliced

Directions

Watch how to make this recipe.

Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)

Drain the olives.

Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.

Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.

When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.

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