Fried Castelvetrano Olives Recipe

Preparation

1. 1

   Prepare the Coating

   In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.

2. 2

   Prepare the Egg Wash

   In another bowl, whisk together the beaten egg and milk until well combined.

3. 3

   Coat the Olives

   Dip each pitted Castelvetrano olive into the egg wash, allowing excess to drip off, and then roll them in the flour mixture until fully coated.

4. 4

   Fry the Olives

   In a deep skillet, heat the olive oil over medium-high heat. Once hot, carefully add the coated olives in batches, frying until golden brown and crispy, about 2-3 minutes per batch.

5. 5

   Drain and Serve

   Remove the fried olives with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with chopped Texas pecans and serve warm.