- 400 g pitted black olives
- 4-5 tablespoons flour
- 2 teaspoons smoked paprika
- 300 g breadcrumbs
- 4 eggs, beaten with a pinch of salt
- oil (for frying)
In a shallow plate, combine flour, a pinch of salt, and paprika. Roll the olives in this mixture until coated evenly. Place them on a separate plate as you finish coating all of them.
Spread breadcrumbs on another plate, adding them gradually to ensure even coating. Take the olives, already coated with flour, and dip them first in beaten eggs, then in breadcrumbs. Let them sit for a few minutes on a plate to dry slightly, enhancing the crispiness of the crust.
Heat a frying pan over medium heat. Place the first batch of olives, coated with egg and breadcrumbs, into the pan. Depending on the size of your pan, you may need to cook them in batches to avoid overcrowding. Allow them to cook for a few minutes until golden brown, then flip them to ensure even cooking.
Once the olives are golden brown on all sides, transfer them to a paper towel-lined plate to absorb any excess oil. Serve the fried olives as an appetizer, either on their own or with a sauce of your choice. Enjoy!