Fried Ripe Black Spanish Olives
1 pound ripe black Spanish olives
4 eggs, cracked and whisked
2 cups breadcrumbs
2 cups flour
1 gallon canola oil
In a high-sided pot heat the oil to 350 degrees F. The oil should be at least four inches deep.
In three separate and equally sized bowls place the flour, whisked eggs, and breadcrumbs. Toss the olives in the flour, making sure they are all evenly coated. Shake off any excess flour then toss the olives in the egg mixture, making sure they are evenly coated. Remove them from the egg mixture and toss in the breadcrumbs, making sure they are again evenly coated.
Once the olives are coated in the breadcrumbs, they are ready to put in the fryer. Shake off any excessive breadcrumbs and then fry them, in batches if necessary. Fry until the breadcrumbs are golden brown and the olives are hot all the way through, about 2-3 minutes. Drain on a paper towel, season with salt, and serve while hot and crispy.